Tater Tots with Pimiento Cheese Drizzle

Ingredients:

Pimento Cheese Drizzle:

• ½ pound white cheddar, shredded
• 8 oz package cream cheese
• 1 cup heavy cream
• 2 teaspoon sodium citrate (emulsifying agent) OPTIONAL
• 1 cup piquillo pepper OR fire-roasted red pepper from jar, diced
• ¼ cup Tabasco hot sauce

Tots:

• 5 large russet Idaho® potatoes
• ½ cup extra virgin olive oil
• 4 teaspoon kosher salt
• ½ tsp fresh ground black pepper

Instructions:

Directions Pimento Cheese Drizzle:

1. Combine all ingredients in a double boiler, whisking until smooth. 
2. Puree; strain thru chinois & cool.

Directions Tots:

1. Bake potatoes in skins until soft
2. Allow to cool to room temperature
3. Scoop out potato flesh; discard skins
4. Combine potato with salt and extra virgin olive oil, leaving some of the potato chunks intact.
5. Press into rimmed cookie sheet to ½-inch depth
6. Allow to completely cool
7. Cut into 1.5 in x 1.5 in squares
8. Optional: dust each square with potato starch to help hold shape during frying
9. Fry at 350F° in a deep fat fryer until golden brown
10. Lightly season with salt and place into serving bowl, drizzle with pimento cheese sauce