Homemade Tater Tots
Golden, crispy on the outside, and soft on the inside — these Homemade Tater Tots are a comforting side dish that’s impossible to resist. Made with leftover mashed potatoes, they’re crunchy, flavorful, and far better than anything you’ll get from a fast-food restaurant. Perfect for breakfast, lunch, or a snack, these tots are sure to please both kids and adults!
Why You’ll Love This Recipe
- Made from leftovers: A clever way to transform cold mashed potatoes into something fun and delicious.
- Crispy and golden: The panko coating gives them the perfect crunch.
- Quick and easy: Just 20 minutes of prep and a few minutes of frying.
- Freezer-friendly: You can make a large batch and freeze them for later!
Ingredients
- 3 cups cold leftover mashed potatoes
- 2 large eggs
- ½ cup all-purpose flour (more as needed)
- Salt, to taste
- 1 cup panko breadcrumbs
- Neutral cooking oil, for frying (such as canola or sunflower oil)
Instructions
- Prepare the potato mixture:
In a large mixing bowl, combine the cold mashed potatoes, eggs, and flour. Season generously with salt, especially if your mashed potatoes were plain. Mix until the ingredients are fully incorporated. The mixture should be thick enough to shape—if it feels too soft, add a little more flour. - Shape the tots:
Pour the panko breadcrumbs into a shallow bowl. Scoop about a tablespoon of the potato mixture and drop it into the crumbs. Roll it gently to coat, then shape it into a small cylinder or oval using your hands. Place the formed tots on a tray or plate. Continue until all the mixture is used. - Heat the oil:
In a deep skillet or cast-iron pan, heat about 1 inch of oil over medium heat. Once the oil reaches 350°F (175°C), it’s ready for frying. - Fry the tater tots:
Carefully add the tots in small batches, making sure not to overcrowd the pan. Fry for about 2–3 minutes per batch, turning them occasionally to ensure even browning. They should be golden and crisp on all sides. - Drain and season:
Remove the cooked tots with a slotted spoon and place them on a plate lined with paper towels. Immediately sprinkle with a pinch of coarse salt for extra flavor. - Serve and enjoy:
Serve warm with your favorite dipping sauces like ketchup, ranch, or spicy mayo. These tots are also delicious alongside burgers, sandwiches, or breakfast eggs.
Recipe Tips & Notes
- Consistency matters: If your mashed potatoes are very creamy or contain butter and milk, you may need extra flour to help the mixture hold its shape.
- Crispier coating: Double-dip the tots in breadcrumbs if you prefer an extra crunchy crust.
- Baking option: For a lighter version, bake the tots on a parchment-lined baking sheet at 400°F (200°C) for 20–25 minutes, turning halfway through.
- Storage: Store leftover tots in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
- Freezing: Place uncooked or cooked tots on a tray to freeze individually, then transfer to a freezer bag. They can be fried or baked straight from frozen.
Nutrition Information (Estimated)
Serving Size: 10 tots
Calories: 280 kcal | Carbohydrates: 30 g | Protein: 10 g | Fat: 10 g | Cholesterol: 70 mg | Sodium: 70 mg