Leftover Mashed Potato Tater Tots Recipes

MASHED POTATO TOTS

Steps:

• In a large bowl, add potatoes, egg, cheese, and flour. Mix until smooth and evenly combined.
• Using a 1/2 tbsp measuring spoon, scoop out 1/2 tbsp of mashed potato mixture and gently shape into a cylinder. The mashed potato mixture will be quite soft and sticky. Roll and cover outside of cylinder with panko bread crumbs. Once covered in crumbs, it should be easier to shape. Re-shape gently to resemble a cylinder shape. Set aside and repeat with remaining potato mixture.
• In a skillet add about 1/2 inch of oil. Bring to medium heat. When oil is hot, add a few tots to the hot oil. Fry tots on both sides until tots are golden brown. Repeat with remaining tots.
• Garnish tots with parsley and grated cheese. Serve with your choice of dipping sauce.

LEFTOVER MASHED POTATO TATER TOTS

Steps:

• Pre-heat oven to 425
• Take a heaped teaspoon of leftover mashed potato and roll into a ball shape
• Pop onto a baking sheet line with parchment paper, and continue until you have as many tots as you want
• Pop into the oven and bake for 20 mins. Use tongs to flip tots (you may need to give the a bit of a squeeze to re-shape them at this point), pop back into the oven for another 20 mins
• Serve hot with some homemade tomato ketchup

HOMEMADE TATER TOTS®

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.