Leftover Mashed Potato Tots

Instructions

1. • 2 pounds russet potatoes (3 to 4 large potatoes), rinsed and peeled
   • 6 cups vegetable oil
   
   Shred potatoes on large holes of box grater. Set fine-mesh strainer over large, deep heatproof bowl. Heat oil in large Dutch oven over high heat to 325 degrees F/163 degrees C. Fry shredded potatoes until softened but not browned, about 1 minute, stirring frequently. Immediately drain potatoes in prepared strainer; let potatoes drain for 1 minute, then transfer to large bowl and let cool for at least 10 minutes or up to 1 hour. Transfer oil back to Dutch oven.
2. • 2 cups leftover mashed potatoes
   • 2 tablespoons instant mashed potato flakes
   • Salt and pepper
   
   Stir mashed potatoes and potato flakes together in microwave-safe bowl. Cover and microwave until hot and steaming, about 3 minutes. Season with salt and pepper to taste and let cool for at least 15 minutes. 
3. Place 12 by 16-inch piece of parchment on cutting board. Spread 1 cup blanched shredded potatoes into even 3½ by 16-inch strip on bottom half of prepared parchment; press with spatula to flatten and remove gaps between potato pieces. 
4. Portion mashed potato mixture into 21 pieces (½ ounce each) and form into ¾-inch wide, 1-inch tall cylinders. Place 7 potato cylinders on bottom edge of shredded potato sheet, leaving ½ inch between each cylinder. Lift bottom edge of parchment and roll tightly over mashed potato cylinders, forming log. Smooth and tighten log, working from center out to edges of parchment. Continue rolling and tightening until log is uniform. Unroll parchment and slide potato log onto cutting board. Feel for gaps between tots and, using sharp knife, cut at gaps. Using your hands, seal ends of tots and tighten into compact cylinders; set aside on baking sheet or large plate. Repeat rolling process two more times with remaining shredded potatoes and remaining mashed potato mixture. (At this point, formed tots can be refrigerated for up to 4 hours. Do not store in refrigerator overnight or freeze, as tots may then burst when fried). 
5. Heat oil in Dutch oven over high heat to 375 degrees F/190 degrees C. Add one-third of tots and fry until golden brown, 4 to 6 minutes, adjusting heat as necessary to maintain oil temperature of 325 degrees F/160 degrees C and stirring occasionally to prevent tots from sticking to bottom. Transfer to paper-towel lined plate and season with salt to taste. Return oil to 375 degrees F/190 degrees C and repeat with remaining tots in 2 batches. Serve immediately.