Peel and cut the potatoes into 1 ½-2 inch pieces. Add them to a medium sized pot and add enough water to cover the potatoes by 2 inches and add 2 teaspoons salt. Bring the potatoes to a boil and then boil for 12-15 minutes (until fork tender).
When the potatoes are cooked, drain the water and return them to the pan. Add the butter and chicken broth and mash the potatoes, leaving them slightly lumpy to give the potato tots better texture. Season with salt and pepper to taste. Refrigerate the mashed potatoes overnight.
When the potatoes are chilled, add them to a medium sized bowl with the eggs, flour, and garlic powder. Mix until completely combined.
Use a Tablespoon to scoop the potatoes and then roll into log shapes and then coat them in the breadcrumbs. Place the coated potato tots on a baking sheet and refrigerate while the oil is heating.
In a large heavy bottom skillet, add enough oil to coat the bottom with 1 inch of oil. When the oil is hot (365 °F), fry the potato tots about 2 minutes per side or until golden brown. Fry in batches so you don’t over-crowd the pan. When the potato tots are cooked, remove from the pan with a slotted spoon (or spider spoon) and drain on a paper towel lined plate. Season with salt immediately. Serve the potato tots hot with desired condiments.
Prep time does not include chilling time.
3 cups leftover mashed potatoes can be used in place of the potatoes, butter, and chicken broth.
Leftovers can be frozen and reheated in the oven at 425 °F until heated through.
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