Now, at the Chophouse, we make the tots and toss them in white truffle oil. No complaints about this method of "truffling" but I wanted to take it to the next level. I do love my truffles...
|Mashing the potatoes (with Grandma's hand-me-down potato masher of course)|
Once you have a good mash, spread the potatoes into a baking dish about 2 inches deep and chill in the refrigerator for about 2 hours.
Now, we're getting to the "labor" portion of the assembly. Once your potatoes are cool, take an apple corer and punch out your tots. Once you've made one pass through the pan, just pack the potatoes together to one side and make another pass. This way, you can use the majority of the mashed potatoes and have minimal waste. Place your formed tots in a bowl.
|My apple corer is one of my favorite kitchen tools... although I don't think I've ever used it to core an apple.|
|Tots... phase 1|
|Tots... phase 2|
|Tots... phase 3|
|The final product|