Tater Tots With Spicy Mayonnaise

• 1 cup mayonnaise
• 1 teaspoon adobo sauce from canned chipotles in adobo
• 1 teaspoon gochujang (Korean hot pepper paste)
• 1/4 teaspoon hot smoked Spanish paprika (optional)
• Kosher salt, freshly ground pepper
• 3 medium russet potatoes (about 2 pounds), scrubbed
• 2 scallions, chopped
• 1/2 cup seasoned Italian breadcrumbs
• 1/4 cup heavy cream
• 1 tablespoon sour cream or plain yogurt
• 1 tablespoon unsalted butter, room temperature
• 1/2 teaspoons granulated garlic
• 1/4 teaspoons freshly ground black pepper
• 2 teaspoons kosher salt, plus more
• 2 tablespoons grated Parmesan, plus more
• 2 large eggs, beaten to blend
• Vegetable oil (for frying; about 3 cups)

1. Combine mayonnaise, adobo sauce, gochujang, and paprika, if using, in a small bowl; season with salt and pepper.
2. DO AHEAD:
3. Preheat oven to 400u0b0. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60-75 minutes. Let cool slightly.
4. Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, 2 teaspoons salt, and 2 tablespoons Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.
5. Pour oil into a medium skillet to a depth of 1/2" and heat over medium heat until bubbles form immediately when a little potato mixture is added. Working in batches, fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with spicy mayonnaise.

mayonnaise, adobo sauce, gochujang, paprika, kosher salt, russet potatoes, scallions, italian breadcrumbs, heavy cream, sour cream, unsalted butter, garlic, freshly ground black pepper, kosher salt, parmesan, eggs, vegetable oil

Taken from www.epicurious.com/recipes/food/views/tater-tots-with-spicy-mayonnaise-51234230 (may not work)