Talk:Sexy Homemade Tater Tots

I bet you could use a potato ricer as well for the proper texture... worth trying at least? -Zahnnie 15:16, 15 October 2009 (EST)

Man, you are so fancy :) I don't have a potato ricer. I'm so ghetto. Maybe I should upgrade some of my kitchen gear as a housewarming present to myself... --Ubernerd 15:33, 15 October 2009 (EST)

Dude, potato ricers are not pricey. :) They're just... only good for one thing. So Alton would disapprove. I DON'T CARE, ALTON. I NEED THEM TO MAKE MY GNOCCHI THE PERFECT FLUFFY TEXTURE! -Zahnnie 16:20, 15 October 2009 (EST)

I did this with sweet potatoes as well! If you're going to do sweet potatoes, don't boil them though, I am thinking. Ten minutes and they turned out just a bit too soft. The regular 'tatoes were okay, but I wanted to cram my yam with sweet tots. They were still DELICIOUS mind you- just not crispy. -Zahnnie 13:05, 16 October 2009 (EST)

Ooh. So I have an improvement. If you decide not to boil your tater tots, don't be too zealous about putting in flour. The moisture of the potatoes and grated onion (yes, chuck one in there - it's good!) is enough to hold the tots together when you form them. Just press really hard. Also, don't over-work the tater-batter or your taters will come out chewy. It's the same principle as gnocchi. --Ubernerd 16:55, 16 October 2009 (EST)