I guess I should really call this recipe Homemade “Tater Tots” with Spicy Mayo because I have to say that these tots are one of a kind. I got this idea when we visited a local joint (no, not the joint you are thinking of … way to jump to conclusions JUST because I live in Colorado) in Denver that thrives off of making the absolute best tater tot I have ever had. I’m not a frozen, out-of-the-bag kind of tater tot eater. I feel they lack flavor and are really rather boring. My whole opinion changed on tater tots when I had a “for real” one. Now, I’m hooked, and I think I can go out on a limb here and predict that you will be hooked too.
I like to think of this recipe as a tater tot and a hush puppy getting together and having babies because that’s exactly what they taste like. They are filled with a mixture of grated potatoes, breadcrumbs, sour cream, parmesan cheese and a blend of spices. They have a slight kick that really compliments the spicy mayo, and who doesn’t absolutely adore a spicy mayo!?
Grated potatoes are the way to go for this recipe, and it can be really difficult to achieve. It is very easy to mash the potatoes as you are mixing in the other ingredients. I have done this, and it’s not that they come out bad. Actually, they come out rather delicious, but it’s not a tater tot. It’s a fried mashed potato ball. If fried mashed potato balls are your thang, than please…be my guest.
I know they are fried. Live a little and make them for game day. It’s all good once in a while!
Beer Love: Beer:Great Divide’s Colette Brewed By:Great Divide Brewing Company Style: Farmhouse Ale/Saison ABV: 7.3% Description: Yes, yes. I know we are two days into fall, and I should probably stop constantly pairing with farmhouse ales, but I could think of no other way to go for this pairing, and Great Divide’s Colette was at the top of my list. I still like to sit back and drink one of these after a long day, and because it’s been like 90 degrees daily lately, it is perfectly refreshing as well. The extreme savoriness of these tots is what compliments this beer so well. It is insanely complex, with malty, citrusy and a slight sourness, that I tend to appreciate with a saison. Luckily for all of us, this beer is brewed year round, so we can be satisfied with it’s crispness month after month.
To prepare the spicy mayo, add all of the mayo ingredients to a small bowl. Whisk to combine. Set aside or place in the fridge where it will store for about a week.
Preheat your oven to 400 degrees F and prick your russet potatoes with a fork. Bake the potatoes for 35-40 minutes until they are just tender, but not mushy. Remove from the oven and place immediately in the fridge to cool for at least 30 minutes.
Once your potatoes are cool enough to handle, peel off the skin if you wish, and grate them on a coarse cheese grater or with a stand mixer attachment. Place the grated potatoes in a large bowl.
To the large bowl, add milk, sour cream, chives, Italian-style breadcrumbs, panko breadcrumbs, parmesan cheese, garlic powder, cayenne pepper, cracked black pepper and salt. Fold the ingredients to combine, being careful to not mash the potatoes. You want them to stay of a grated quality. Add the eggs, and again fold to moisten.
Form the tater tot "batter" into 1 tablespoon-sized balls and place on a baking sheet that has been lined with parchment paper. Stick the tater tots directly into the freezer for at 20-30 minutes.
While your tater tots are chilling, add your oil to a dutch oven, filling it about 1-inch up the side of the pan. Heat the oil over medium heat to a temperature of 350 degrees F.
Taking one tater tot, place it in the hot oil to test. It should immediately begin to sizzle. If it doesn't, the oil isn't hot enough. Brown for 4-5 minutes on each side. Repeat this step for the rest of the tots, frying about 4-5 at a time as to not crowd the pan or bring down the temperature of the oil.
Transfer the tots to a paper towel-lined plate to get rid of any excess grease. Season with salt and serve immediately with spicy mayo.