Now I know what Tater Tots® actually are.
Basically commercially made potato croquettes.
From: ”The Fannie Farmer Cookbook” (Twelfth Edition)
Revised by: Marion Cunningham with Jeri Laber
Illustrated by: Lauren Jarret
Published by: Bantam Books
2 cups mashed potatoes
4 tablespoons flour
1 cup freshly made bread crumbs
1/2 cup vegetable oil
Put the potatoes into a bowl and lightly beat one of the eggs. Add the egg to the potatoes and mix well. Shape the potato mixture into 8 balls, cover, and chill. Beat the remaining egg lightly. Dip the potato balls into the flour, shake off any excess, dip into the egg, and then into the crumbs. Place on a piece of wax paper. Heat the oil in a skillet over medium-high heat. Add the balls and let them heat and brown for several minutes, turning the heat down if they brown too quickly. Turn the balls and brown on all sides. Keep the croquettes warm in a 300° F. oven until all are ready, then serve immediately.
Notes from me:
The main difference between Tater Tots® and croquettes is Tater Tots® appear to be about a heaping tablespoon rather than a 1/4 cup in volume and deep fried rather than pan fried.