Tater Tots

These homemade “tater tots” elevate the humble potato by combining a classic “choux” dough with savory mashed potatoes.

  • Yield: 6 servings
  • Prep Time: 2 hr
  • Cook Time: 3 min


1 cup water
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
2 teaspoons salt (divided)
2 large eggs
1 2/3 pounds russet potatoes, peeled, cut into 2-inch cubes
1/4 teaspoon ground white pepper


Prepare Dough:

  1. In a heavy medium saucepan, bring the water, butter, and 1/2 teaspoon salt to a boil.
  2. Add 1 cup Caputo "00" Chef's Flour and stir over medium-high heat until the mixture pulls away from the edges of the pan, about 1 minute.
  3. Transfer mixture to a large bowl. Using an electric mixer, beat the dough for 3 minutes.
  4. Add eggs 1 at a time, beating well between additions. (Yields 2 cups of dough).

Prepare Potatoes:

  1. Place the potatoes in a medium saucepan. Add enough water to cover by 1 inch, then add 1 teaspoon of Kosher salt.
  2. Boil until very tender, about 15-18 minutes.
  3. Drain the potatoes. While they are still warm, press them through a fine ricer or food mill into the large bowl with the reserved dough.
  4. Add 1/2 teaspoon salt and white pepper, and beat the dough on low speed to blend.

Create Tater Tots:

  1. Line a baking sheet with parchment paper.
  2. Transfer the potato/dough mixture to a pastry bag fitted with a 1/2-inch-diameter plain round tip.
  3. Pipe the dough into logs on the prepared sheet.
  4. Freeze until very firm, about 1 hour.
  5. Cut the logs into 1 1/4-inch-long pieces.
  6. Toss the tater tots in additional flour, then return them to the baking sheet. Cover with plastic wrap, and freeze completely.
  7. **Can be made up to 1 month ahead. Store frozen tater tots in an airtight container; keep frozen until ready to fry.


  1. Pour enough frying oil into a deep, heavy bottomed saucepan to measure a depth of 2 inches.
  2. Heat oil to 350°F.
  3. Working in batches, cook the frozen potato pieces until cooked through and golden brown, stirring occasionally, about 3 minutes.
  4. Transfer to paper towels to drain. Sprinkle with salt and serve.

Products Used In The Recipe

About the Chef

Meet Chef Erin Hungsberg

Chef Erin Hungsberg

My food expresses a deep pride celebrating scratch cooking in my home kitchen and a quest for the best. My photography highlights both my skill and passion for the craft of the culinary arts.

My undergraduate background lies in Fine Art and that creativity fuels my culinary ambitions. I am inspired by the world around me and love sharing my culinary viewpoint with anyone hungry to listen.