You know how you always end up with a ton of leftover mash after you have made dinner for the kids? Well, whatever you do, don’t scrape it in the bin. Instead; make these crazy tasty tater-tots for yourself (go away, kids, you’ve had your dinner!)
Tater tots are basically like little potato croquettes, crispy and YUM on the outside, soft and equally yum on the inside. These little nuggets are super-popular in the US, where you will find tater tots as part of practically every fast-food and diner menu. Heinz, in fact, launched their ready-made version all the way back in 1953, but trust me; this home-made version is SO much better (and healthier, as they are baked, not deep-fried).
Ingredients
Leftover mashed potato
Or, if making from scratch:
6 large flowery potatoes, peeled and diced
1/4 cup milk
1 cup flour
2-3 eggs, beaten
2 cups crushed crisps (as in Tayto or whatever other brand you prefer. Sea salt is a good flavor to go with, but whatever floats your boat)
Method
Preheat oven to 210˚C.
If making from scratch:
Boil potatoes in a large pot until barely fork tender, about 20 minutes. Drain and return to pot. Gradually add the milk and mash the potatoes with a potato masher until mashed, but still lumpy. You might not need to use up all the milk. It is important to keep the potatoes lumpy and a little dry so it is not so messy to roll into balls.
Now:
Separate eggs, flour and potato chips in three bowls; set aside.
Form the potato mixture into 1-inch balls and place on wax or parchment paper. Roll each ball first into the bowl of flour, then the egg and finishing with the crushed crisps. Once coated, form the balls into the tots formation. Place on baking sheet.
Bake for 12 to 15 minutes, until crispy and golden brown.
TIP: Serve with ketchup, aioli, mayo or whatever dip you like.
Recipe via Seededatthetable.com
