One of the biggest struggles as a food blogger (in my opinion) is naming recipes. Seriously, it’s a tough job!
There’s an art to naming recipes which I see most veteran food bloggers have down pact, but I’m not sure I’ve figured it out just yet.
See, I wanted to call this a tater tot recipe, as my plan was to make delicious tater tots that could serve as a yummy snack or a not-so-typical Thanksgiving potato side, but after these delicious tater tots were created and I took my first glorious bite… I was then tempted to call them ‘baked potato dumplings’ or ‘perogie tots’ as the creamy, rich, and delicious soft centre reminded me so much of a perogie!
I settled on ‘tater tots’ after all, but these are a little different than the typical tater tot. They still have a wonderfully crispy outside, a great potato flavour, they’re perfectly dippable, but they also have this soft, creamy centre that isn’t as “airy” as a tater tot.
So, if you make them and decide to call them something other than tater tots, I’m totally OK with that. No matter what, if you’re a potato fan, you are going to seriously love these.
I’ve teamed up again with the wonderful Little Potato Company to highlight the lovely creamer potatoes! For this recipe I used the “little charmers” which have a great velvety texture, are an excellent source of potassium and fibre, and are naturally gluten free.
It’s Canadian Thanksgiving this weekend and as much as I love a good mashed potato alongside turkey, having a little something different is always nice. Plus, these are guaranteed to be a hit with the kiddies. I mean, really, these tater tots are like healthier, fluffier, puffier, fries!
This year for Thanksgiving we are heading to my lovely sisters house (if you haven’t checked out her blog Organized With Kids yet… you sure should!). I’m looking forward to the meal (my mom made dairy free perogies specially for me..hello!) and of course the time to spend with family.
I feel pretty blessed to have my immediate family so close to me and be able to get together for meals and occasions often. There’s nothing like getting together with the ones you love, family, friends, and taking in a delicious meal this time of year when it’s getting cold outside and it feels even more cozy to be indoors.
What are your Thanksgiving long weekend plans (if you live in Canada)? If you live in the U.S. what are you planning to do for Thanksgiving when it rolls around next month? Is Thanksgiving celebrated in other countries outside of North America?
Also, I’d love to hear how you enjoy potatoes around this holiday. Let me know in the comments below!
Happy Thanksgiving weekend everyone!
- 25 Little Potato Company Little Charmers Creamer Potatoes, skin on
- 2 tablespoons herb & garlic cream cheese (you can use a non-dairy cream cheese made with cashews or pea-based or use regular organic cream cheese)
- 1 tablespoon tapioca flour
- ¼ teaspoon salt
- 1 tablespoon chopped chives
- Boil the potatoes in boiling water for 15 minutes then drain.
- With the skin still on, add the potatoes to a large bowl and mash.
- Stir in the tapioca flour, salt, cream cheese, and chopped chives.
- The mixture should be mashed well but do not overmix, it does not need to be very smooth.
- Preheat the oven to 450 degrees.
- Line a baking sheet with parchment paper.
- Using clean, slightly wet hands, form the mashed potato mixture into tater tot shapes.
- Line the baking pan with the 'tater tots' and make 24 tots in total.
- Bake for 10 minutes on one side, then flip the tater tots and bake another 10-15 minutes on the other side until both sides are browned.
- Remove from the oven and let cool for 10 minutes or so (see note)
Nutritionist in the Kitch