Mashed potato tater tots

We had some leftover mashed potatoes from Thanksgiving and decided to make mashed potato tater tots with them. These were pretty tasty and would be amazing loaded with baked potato toppings (like the ones at Arby’s). They’re also similar to my copycat Cheesecake Factory loaded baked potato tots.

This recipe is pretty adaptable. We’ve made them with parmesan mashed potatoes and regular potatoes. You can add bacon, chives, extra cheese, or any other mashed potato toppings you like. I would taste the leftover potatoes first to see if the flavors changed. From there, you can add more salt, pepper, or anything other ingredients. It’s also easy to adjust the recipe depending on the amount of leftover potatoes you have. The egg and flour bind everything together to help you shape the mashed potato tater tots. You can use whatever breadcrumbs on hand. Panko breadcrumbs are lighter and will make a crunchier breading. Regular breadcrumbs will coat the tots a little more evenly.

I broke out my trusty deep-fryer to make these (because of course I own a deep fryer). You can easily use a Dutch oven or a deep skillet. Depending on the depth of the pan you’re using, you may need to turn the mashed potato tater tots. I would recommend turning them after a minute or two. Serve these with your favorite fry dipping sauce. I like ketchup or sour cream, and Mac likes spicy dippers like chipotle mayo.

Enjoy!

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