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Mamu Potato Tots

⩧ Yield: 4 – 6 servings
Mamu Potato Tots


1 pound / 454 grams Yukon gold potatoes, peeled
1 pound / 454 grams Mamu
2 Tablespoons / 6 grams Chives, minced
1 ½ Tablespoons / 9.25 grams Cornstarch
½ teaspoon / 1.4 grams Garlic powder
½ teaspoon / 1.15 grams Smoked paprika
½ cup / 60 grams Nutritional yeast
1 teaspoon / 5 grams Salt

Vegetable oil (for frying) as needed


  1. If potatoes are large, cut into about 2-inch-thick pieces by halving or quartering.
  2. Place potatoes into a pot and cover with cold water. Bring to a boil and cook for 5 minutes. Drain and let cool slightly.
  3. Once cool enough to handle, use a grater with small holes to shred the potato into a bowl. Add the Mamu, chives, cornstarch, garlic powder, smoked paprika, nutritional yeast, and salt and mix until combined.
  4. Line a sheet tray with parchment paper. Roll mixture, a quarter at a time, into ½-inch diameter logs, cut 1-inch pieces and place on to prepared sheet tray.
  5. Add at least 4 inches of oil for frying to a deep, heavy pot and heat to 350°F. Deep fry tots until cooked through and internal temp registers 165°F/74°C on an instant read thermometer.  Transfer to paper towels to drain.

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