Have leftover mashed potatoes? Take them to a whole new level. This easy recipe can be put together in a short time, and you can have the kids help with shaping them.
1 1/2 cups leftover mashed potatoes
1/4 cup flour
2 tablespoons chopped chives
1 tsp onion powder
Mix mashed potatoes, egg, chives, onion powder, and half of the flour together in a medium bowl. Mix until well combined.
If the texture is too loose, add additional flour one tablespoon at at time. Mix well. You want the consistency to be like clay. Cover with plastic wrap and set aside for 15 minutes. This will give the flour time to rehydrate.
Add panko crumbs into a bowl for rolling.
Using a small scoop or two teaspoons, drop spoonfuls into the panko and completely coat. Gently remove and shake off excess. Place on a parchment paper or wax paper lined baking sheet. You want to fill up the baking sheet, but the tots should not touch.
Using your fingers, press the potato cakes into a log shape. Place the pan into the freezer for at least an hour, and up to overnight.
When you are ready to cook them, heat up cooking oil to 350F, then add in 5-8 frozen tots into the hot oil. You don’t want to crowd them so they can cook evenly. Flip over after 3-4 minutes and cook until golden brown. Remove from the oil and drain on paper towels.
Serve with your favorite dipping sauce.
You can make these ahead of time and only pull out as much as you need. Store them in a sealed plastic bag in the freezer.