A little different than the typical tater tot but these still have a wonderfully crispy outside, a great potato flavor, and are perfectly dip-able!
- Large pot
- Large bowl
- 25 Little Potatoes
- 2 Tbsp herb and garlic cream
- 1 Tbsp tapioca flour
- 1/4 tsp salt
- 1 Tbsp chives, chopped
Place Little Potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15 minutes, then drain.
Add the potatoes to a large bowl and mash.
Stir in the tapioca flour, salt, cream cheese, and chopped chives.
The mixture should be mashed well but do not over mix, it does not need to be very smooth.
Preheat the oven to 450 °F.
Line a baking sheet with parchment paper.
Using clean, slightly wet hands, form the mashed potato mixture into tater tot shapes.
Line the baking pan with the tots and make 24 tots in total.
Bake for 10 minutes on one side, then flip the tater tots and bake another 10 to 15 minutes on the other side until both sides are browned.
Remove from the oven and let cool for 10 minutes or so.
The tater tots may flatten a bit when baking for the second 10 to 15 minutes, just lightly squeeze the sides back into form once you remove them from the oven and they will hold their shape as they cool.