Cut the potatoes in half and place them in a pot filled with cold water. Add 1 tablespoon of salt and bring it to a boil, over medium high heat. Reduce the heat to medium low and simmer for 8-10 minutes, or until just fork tender, but not falling apart. Drain the hot water and add cold water. Let it cool for about 30 minutes.

Grate the potatoes when they’re nice and cool to touch. You’ll get about 4 cups of grated potatoes.

In a large bowl, combine grated potatoes, cheese and flour and mix until well combined.

Salt and pepper to taste. (I added about ½ teaspoon of each salt and pepper.) Feel free to add other seasonings, like dried herbs, paprika, garlic powder, cayenne pepper.

Using a 1.5-tablespoon ice cream scoop, divide the potatoes mixture into equal sized balls. Form the balls into small cylinders, classic tater tot shape. (TIP: wet your hands slightly so that the mixture doesn’t stick to your hands.)

Baking instructions: Arrange tater tots on 2 baking sheets lined with parchment paper, or silicone mat. Brush on melted butter on each tater tot. Bake at 425°F (220°C) for 25-30 minutes, or until nice and golden.

Frying instructions: In a skillet, heat half an inch of vegetable, or canola oil until sizzling. Fry the tater tots a few at a time until nice and golden brown. Removed onto a plate lined with paper towel.