2 pounds Russet potatoes (about 3 medium ones)
2 green onions, chopped
1/2 cup Italian-style breadcrumbs
1 tablespoon butter, softened
1/2 teaspoon garlic powder
2 tablespoons grated Parmesan
Freshly ground black pepper
2 teaspoons kosher salt, plus more
2 large eggs
1/4 cup heavy cream
1 tablespoon sour cream or Greek yogurt
Vegetable or peanut oil, for frying
Plenty of Red Duck Ketchup, for serving
Prick potatoes all over with a fork and bake directly on the rack at 400 degrees F, until soft, about 1 to 1 1/2 hours.
When the potatoes are cool enough to handle, cut them in half and scoop out the flesh. Mash the potatoes (preferably with a ricer), then mix in green onions, breadcrumbs, butter, garlic powder, Parmesan, and season with salt and pepper.
In a separate bowl, whisk the eggs with heavy cream and yogurt or sour cream until thoroughly combined. Mix into potato mixture.
Prepare tots by rolling into 1-inch balls (the mixture will be a bit sticky; if it's too sticky, mix in more breadcrumbs).
Heat up about 1/2 an inch of frying oil over medium heat, and fry tots in batches, flipping halfway through, until they're deep golden brown. Drain on paper towels and serve immediately, with plenty of Red Duck Ketchup! Use any flavor, or use 'em all. We're not the boss of you.
Serves 6. Very slightly adapted from Bon Appetit.