Mashed Tater Tots Recipes

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BAKED LOADED MASHED POTATO TATER TOTS



Baked Loaded Mashed Potato Tater Tots image

Dip these baked loaded mashed potato tater tots into my creamy loaded potato dipping sauce. They are the perfect healthier way to use leftover mashed potatoes!

Provided by Jenny Bullistron

Categories     Appetizers

Time 30m

Number Of Ingredients 12

1 1/2 cups mashed potatoes, cold
1 large egg
1/4 cup flour
1/2 cup shredded cheddar cheese
2 tablespoons cooked, finely chopped bacon
1 tablespoons diced chives
panko bread crumbs
1 cup sour cream
2 tablespoons shredded cheddar cheese
2 tablespoons cooked, finely chopped bacon
1 tablespoon diced chives
1 teaspoon vinegar

Steps:

  • Pre-heat oven to 375 degrees F. Line a baking sheet with foil or parchment paper
  • In a medium bowl, combine the mashed potatoes, egg, flour, cheddar cheese, bacon and chives with a wooden spoon. Pour panko bread crumbs onto a medium sized plate.
  • Use a melon baller to scoop out the mashed potato mixture and place the mashed potato ball into the panko bread crumbs. Roll the mashed potato until covered, then use your fingers to form it into a tater tot shape. Place on pan.
  • Repeat until all the mashed potatoes are covered in panko, refilling the panko plate as needed.
  • Place in the oven and bake for 25 minutes, turning the tater tots once halfway through baking. Remove from oven and serve hot.
  • To make the dipping sauce, combine all ingredients in a small bowl. Chill for 20 minutes before serving.

Nutrition Facts : Calories 254 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 4 tots, Sodium 388 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

HOMEMADE TATER TOTS



Homemade Tater Tots image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Canola oil, for frying
4 russet potatoes, peeled
1 1/2 tablespoons salt, plus more for seasoning
1 teaspoon cracked black pepper, plus more for seasoning
1 egg, beaten
1/2 cup all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder

Steps:

  • In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
  • Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve.

HOMEMADE TATER TOTS®



Homemade Tater Tots® image

Never have to buy frozen store bought Tater Tots® anymore. This will be a good, more healthy recipe for kids and adults to remember their childhood favorite. Frozen-friendly! Serve immediately, garnished with parsley. Dip the tots in our famous Divine Kuizine Remoulade sauce.

Provided by Shaysfoodjourney

Categories     Appetizers and Snacks

Time 45m

Yield 4

Number Of Ingredients 7

2 russet potatoes, peeled
2 tablespoons chopped fresh parsley
1 tablespoon all-purpose flour
1 tablespoon salt
1 teaspoon seasoned pepper
½ teaspoon onion powder
2 cups peanut oil

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.

Nutrition Facts : Calories 217.9 calories, Carbohydrate 28.5 g, Fat 11.2 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 1752.4 mg, Sugar 1 g

HOMEMADE TATER TOT CROQUETTES



Homemade Tater Tot Croquettes image

Make and share this Homemade Tater Tot Croquettes recipe from Food.com.

Provided by Heather Christo

Categories     < 15 Mins

Time 15m

Yield 24 tots, 4 serving(s)

Number Of Ingredients 6

3 cups prepared mashed potatoes, chilled
2 whole eggs, beaten
1/2 cup flour
kosher salt
3 cups panko breadcrumbs
4 cups vegetable oil

Steps:

  • In a medium bowl mix together the cold mashed potatoes and the beaten eggs.
  • Mix the flour inches Season with a little salt.
  • Place the bread crumbs in a shallow bowl. Drop the potato mixture by the spoonful into the bowl of panko crumbs.
  • Gently press the panko into the soft potato "tots.".
  • Place them on a sheet pan covered with a sheet of wax paper.
  • Heat a small pot of oil to between 350-375 degrees F.
  • Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden.
  • Pull the tater tots from the hot oil with a strainer and gently place them on a paper towel to drain.
  • Sprinkle lightly with Kosher salt.
  • Serve hot with ketchup and enjoy!

Nutrition Facts : Calories 2470.4, Fat 225.7, SaturatedFat 30.5, Cholesterol 96.2, Sodium 1104.4, Carbohydrate 98.1, Fiber 6.4, Sugar 7.5, Protein 18.6

LOADED SMASHED TATERS



Loaded Smashed Taters image

You can make an entire pot of smashed taters in the time it takes to bake a single potato! I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste-sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-old daughter enjoys them! -Andrea Quiroz, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2-1/2 pounds baby Yukon Gold potatoes
1 cup 2% milk, warmed
1/2 cup spreadable garlic and herb cream cheese
3 tablespoons butter, softened
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
3 green onions, chopped
1/3 cup oil-packed sun-dried tomatoes, chopped
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.

Nutrition Facts :

SOUTHWESTERN TATER TOTS



Southwestern Tater Tots image

Ready, Set, Cook! Special Edition Contest Entry: Using mashed potatoes, making homemade tater tots is easy and this recipe has a special southwestern flair!

Provided by edeneats

Categories     Potato

Time 20m

Yield 48 tater tots, 4-6 serving(s)

Number Of Ingredients 10

3 cups Simply Potatoes Traditional Mashed Potatoes (thawed but chilled)
2 eggs, beaten
1/2 cup flour
6 slices bacon, chopped
1/2 cup canned corn
1 (1 1/4 ounce) package taco seasoning mix
3 cups panko breadcrumbs
4 cups vegetable oil (for frying)
1/2 tablespoon kosher salt
serve with guacamole or sour cream

Steps:

  • In a medium bowl mix together the cold mashed potatoes, bacon, corn, taco seasoning, and the beaten eggs.
  • Mix the flour inches season with a little salt.
  • Drop by the spoonful into a bowl of panko crumbs.
  • Gently press the panko into the soft potato "tots.".
  • Place them on a sheet pan covered in a sheet of wax paper.
  • Heat a pot of oil to between 350-375 degrees.
  • Gently drop the tater tots into the hot oil and fry for about 1-2 minutes until they are hot and golden.
  • Pull the tater tots from the hot oil with a strainer and gently place on a paper towel to drain.
  • Serving with guacamole, salsa, sour cream, or cheese.

Nutrition Facts : Calories 2415.1, Fat 230.4, SaturatedFat 31.8, Cholesterol 101.2, Sodium 1604.6, Carbohydrate 75.4, Fiber 4.6, Sugar 6.1, Protein 17.6

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