Spicy Pickle Deviled Tots
Coin shaped tots topped with a spicy pickle mashed potato mixture.
Servings: 50 tots
Calories: 44kcal
Equipment
Ingredients
filling
- 3 russet potatoes about 1.5 pounds
- 1/2 cup mayo
- 1/4 cup mustard
- 1 tablespoon wasabi or prepared horseradish
- 2 tablespoons hot sauce (more or less to taste)
- 2 tablespoons pickle juice
- 2 cloves garlic grated
- paprika
tots
- 50 crispy crowns or coin shaped tots
- 15 pickle chips sliced into thin strips
- paprika for garnish
- sliced chives for garnish
Instructions
- Peel and cut the potatoes into 2 inch chunks. Add to a pot with water and season with salt. Bring to a boil. Cook until tender. Drain and run through a potato mill or ricer into a large bowl.
- Add the remaining filling ingredients and mix to combine. The amount of paprika isnt listed, you just want enough to get a good color. Taste and adjust seasonings as needed, adding some more pickle juice or mayo if it is too stiff. Put the mixture into a piping bag
- Preheat the oven to 25 or 50 degrees higher than the package of tots says. Put the tots on a pan and drizzle with oil and a sprinkle of salt. Toss the tots on the pan to coat. Spread them apart and cook until crispy and browned, as long as it says on the package, flipping them once during cooking, about 3/4 of the way through.
- Plate the tots, then pipe the potato mixture onto each tot. Add a piece of pickle to the top of each, then sprinkle with paprika and chives. Serve.
Nutrition
Calories: 44kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 109mg | Potassium: 85mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg