Cup of Yum
1. Fill a large pot with water and bring to a boil. Add the potatoes and cook until fork tender, about 20 minutes.
2. Remove the potatoes using a slotted spoon and set into a large bowl. Add the broccoli florets to the same boiling water and cook for 3 minutes. Drain.
3. Add the cooked potatoes into a potato ricer and rice them over a large bowl.
4. In a food processor, add the cooked broccoli florets and pulse until fine.
5. Combine the riced potatoes, cheese, salt and broccoli in a large bowl. Mix until incorporated.
6. Add in the egg and bread crumbs and mix until the consistency is almost like mashed potatoes and can hold its shape. If the mixture is too wet, add a little more breadcrumbs.
7. Use a tablespoon or small ice cream scoop to scoop up the mixture and use your hands to form them into little nuggets, about 1" in size. Place onto a large 12" by 17" baking tray lined with parchment paper.
8. Place the tots into the freezer until chilled, at least 2 hours. After the tots are frozen, they can be transferred to a Ziploc bag for storing in the freezer.

When ready to consume:

Deep frying:

1. Heat approximately 2 C peanut oil in a small saucepan to 350°F/177°C and fry the tots for 4-5 minutes, until golden brown and crisp.
2. Drain on paper towel. Serve immediately.

Oven baking:

1. Preheat oven to 400°F/204°C.
2. Line a baking sheet with parchment paper.
3. Spray the tops of the tots with a light misting of oil and bake for 20-25 minutes, turning at about the 15 or 20 minute mark. Serve immediately.