I love potatoes. Just about any way you can fix them, I love them. So, I have to say, I was stoked when I came across this recipe for homemade tater tots, especially since it was something I could work into my WW program. So, I made them for dinner last week and we all loved them! Granted, they’re not quite the same as the greasy, deep fried, kid-favorite version that you ate in the school cafeteria…but they were a nice fake out. They take a little prep time, but don’t let that scare you off! The recipe makes enough for 2 meals, and you can actually do all the prep work ahead of time and either refrigerate or freeze the tots until you’re ready to bake. So, next time I make these, I’ll probably do a double batch and have enough for four meals waiting for me in the freezer when I’m ready for them.
To make the tots, just peel and cube 1-1/4 pounds of baking potatoes and place in a pot and cover with water. Bring to a boil, reduce heat; cover and cook for about 15-20 minutes, or until tender.
Drain potatoes and let cook slightly.
In a large bowl, mash the potatoes with a hand mixer (you can also use a manual potato masher, just know that your tots will be a bit ‘lumpier’ if you do).
Beat in 1 oz of softened fat free cream cheese, 1 tbsp skim milk, and 1-1/2 tsp light butter, softened.
Add 1/8 cup freshly grated parmesan cheese.
Add in 1-1/4 tsp onion soup mix, 1/4 tsp salt, and some freshly ground pepper. Stir until well combined.
Now, use a teaspoon or small ice cream style scooper to shape into balls about 1-1/2 inches in diameter.
Once you’ve rolled it onto a ball, continue shaping into the traditional tater tot shape – a cylinder. Or, if you’re not concerned with the shape, just leave them in balls. My kids thought they tasted better in the tater tot shape. But, they’re kids, and they’re crazy. You just do whatever makes your skirt fly up!
Continue until you’ve scooped and shaped all the potato mixture.
Now it’s time to coat these bad boys. Place about 1/4 cup of egg substitute into a small dish. Now, place about 1-1/2 cups cornflake cereal into a food processor. Process until you get fine crumbs. Put the crumbs into another small bowl.
Dip each tot into the egg substitute and then roll it in the crumbs until coated.
Place on an ungreased baking sheet. Continue coating all tots.
**Note: This recipe make enough for our family of four to last TWO MEALS. So, I only baked half of the tots. The other half I put into the freezer for later use!
Bake the tots at 400 degrees for 15-18 minutes until crisp and golden brown.