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  • 8 Russet Potatoes
  • ⅔ Cup Moor’es Original Buffalo Sauce
  • 2 Cups Cheddar, Shredded
  • ⅓ Cup Flour
  • 2 tbsp Garlic Powder
  • Salt & Pepper to Taste
  • Vegetable Oil for Frying
  • Ranch/ Blue Cheese Dressing for Serving



  1. Prepare the Potatoes: Peel the russet potatoes and cut them into chunks. Place them in a large pot of boiling water and cook until they are fork-tender, about 15-20 minutes.
  2. Drain and Mash: Drain the cooked potatoes and mash them in a large bowl until smooth.
  3. Season the Mixture: Add Moore’s Original Buffalo Sauce, shredded cheddar cheese, flour, garlic powder, salt, and pepper to the mashed potatoes. Mix until all ingredients are well combined.
  4. Form Tater Tots: Take about a tablespoon of the mixture, and roll it into a small cylindrical shape to form tater tots. Repeat until all the mixture is used up.
  5. Heat Vegetable Oil: In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).
  6. Fry the Tater Tots: Carefully place the formed tater tots into the hot oil in batches, making sure not to overcrowd the fryer. Fry until they are golden brown and crispy, about 3-4 minutes per batch. Remove them from the oil using a slotted spoon and transfer

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