Tater Tots

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SO TASTY! Better then the icky ones for the grocery store......!!! I read alot of people were having problems with them fall apart so I decided to chill mine for a few hours (3-4 hours and when I fried them they stayed together perfectly! I had a left over bag of potatoes that were getting ready to rot so I whipped a batch of about 80 tater tots! Can't wait to just whip these out and re heat them as needed!

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Better than any frozen tot I have ever eaten. My family loved them. This is probably a difficult recipe for a beginning cook. One has to judge the consistency of the tot when adding egg and flour. Potatoes vary in size, but I used about a pound and a half, and didn't cook them completely which prevented them from tasting like potato cakes . I grated them as others did, added nutmeg, salt and pepper which is what pleases me.
Children might balk at the addition of herbs and spices, but for the more adventurous, this can be a very versatile recipe by adding different spices and herbs.
I would recommend working with the recipe in small batches until you perfect it; well worth the effort.

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If you mash a potato you're going to get a mashed potato. I boil mine first, cool, then peel and use a box shredder to do this. Then cook in very little oil in a non-stick pan. A ricer I think makes then too fine and gives them that mashed texture. Hope this helps!! Doing it this way gives the starch in the potato more substance to hold it together too as it is not cooked out in the water you boiled them in as they are not peeled. Hope this makes sense...

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I liked the flavor ( I used mrs. Dash however, I was disappointed in the overall texture. These were actually mini potato cakes. How did everyone keep a shredded texture ( like traditional tator tots, and not mashed ( potato cakes?

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Got all the stuff to make them young to try right now. I tried making them and I do not like them not sure what I did wrong but they a terrible.

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I love this recipe. I had no problem making or cooking them, and I used different types of potatoes. I also added different ingredients on separate occasions, chives, jalapenos, and bacon. The key is to NOT touch it until it floats, and more flour may be necessary depending on the size of your potatoes. We even smothered them. Overall its great for breakfast, lunch, and dinner.

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Love this x2! I've made these several times...becoming more adventurous with each making. I've used russet & yukon gold for the most part ... I've left skins on a few times (very rustic looking ... they've always been cooled first since I didn't have a ricer. Once cool, I shred the potatoes. Depending on which one finds my hand first, I use a 1" or 1.5" scoop and wait till browning begins before flattening. I inherited my mom's ricer a few months ago, so am anxious to prepare this for my brothers/sisters.

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If I could give this recipe a letter grade it would definitely be an F. The recipe is too vague. What are the best potatoes to use? How much oil? High heat? Medium-High? Most of the tots fell apart. Those that partially remained intact were still too soft to be called tater tots. I won't try this recipe again.

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My family really liked the end product! I didn't have any trouble with them staying together... just trying to roll them. I greased my hands several times, but had to wash them and re-grease about every 5th one. I think I'll try a little more flour next time. I used canola oil in a regular skillet... dropped the discs into the hot oil, a dozen at a time, then waited for them to float before I flipped them. One other thing I did was put the tater discs into the freezer for about 10 minutes before I cooked them. It was a little difficult getting some of them (mash potato patties off of the wax paper. Over-all, I liked this recipe and plan to work with it a little. I measured my potatoes - washed, peeled and cubed ... about 4 - 4.5 cups. I'm not sure if this is the amount I was suppose to have, but I used small red potatoes.

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My first batch fell apart too. I then removed most of the oil from the pan, so they weren't deep frying, and made them smaller. My second batch turned out the way they are supposed to and everyone loved them.