Mandisa Horn from Horn O Plenty in Bedford shares her recipe for Hand Crafted Tater Tots with Creamed Peas & Mint!

Hand Crafted Tater Tots with Creamed Peas & Mint

For the Tots:

For 4-5 medium to large pre-cooked, cold baked potatoes.

Salt and pepper to taste

Any potato seasoning you want to add.

Method:

Grate potatoes on the large whole side of grater, skin and all. Toss with salt pepper and seasoning and press into a oiled or buttered 9×9 inch baking dish. Bake at 350 for 1/2 hour or until slightly golden.

With spatula  pop out the cooked potato mass upside down onto cutting board and cut into desired shape. Place on oiled or buttered flat sheet pan and bake at 400 until browned on the outside (about 15-20 minutes). Serve hot with any accompaniments.

For Creamed Peas with Mint:

1 cup Dried Split Peas

4 1/2 cup Water

2 Garlic Cloves

2 tea Salt and Pepper

1 cup Shelled Garden Peas

1 1/2 cup Cream or Almond Milk

1 cup Water

2 TBS Mint Julienne (thin and long)

Boil 1 cup split peas in 4 1/2 cups water and 2 garlic cloves until water has dissipated and peas are soft.

Blend peas in food processor with 1 1/2 cups cream or almond milk, until soft. Add back into pot with 1 cup water, 1 cup shelled peas and 2 TBS mint.

Bring to a simmer until thick, serve with hot tater tots.

Visit Horn O Plenty located at 220 Wolfsburg Road in Bedford or call (814) 623-0522 for more information.