Cheesy Tater Tots

By RoketJSquerl

Another thing I learned while making these is to not make them ahead. The first time that I made them, I prepared the mixture about an hour before dinner, put them in the refrigerator and thought nothing of it. When I went to begin frying, the potatoes had released a lot of water and my mixture was total mush. To avoid this prepare the mixture just before you are about to fry them.

Ingredients

• 2 Medium Russet Potatoes, peeled , chopped
• 1 Cup Shredded Cheddar Cheese
• 2 Green Onions, chopped
• 1 Teaspoon Seasoning Salt
• 1 Egg, beaten
• 1/3 Cup Flour
• Oil for Frying

Preparation

Step 1

**Another way to try is to shred potatoes with a grater, then squeeze out the moisture in a potato ricer (or you can use a kitchen towel to wring out the moisture, then mix other ingredients to prepare.

Preheat 1 inch of oil in a pot.
Place chopped potatoes in a food processor and pulse about 8-10 times or until potatoes are roughly chopped but not mush. Do not over process, you don’t want mashed potatoes.

Transfer processed potatoes to a bowl. Add in cheddar cheese, green onions, seasoning salt, egg and flour. The mixture will be thick. Place some of the mixture on a spoon, if you can gently push it off with you finger and it falls in one piece it is ready to go. Add more flour if needed.

Once oil reaches 375 degrees,
carefully spoon rounded teaspoonfuls of mixture into oil. Fry until golden brown, about 3 minutes. Sprinkle with more seasoning salt. Serve hot with creamy ranch dip.

Oh and one more thing. While making these I decided that I had to get over the fact that the tater tots that I am accustomed to, are probably made by a machine so they are a little prettier than these turned out to be. These were a little bit more like tater balls. But look on the bright side, these taste a whole lot better.