Ahhh, the starchy and deliciousness that is the tater tot got an upgrade. Tot 2.0 is big, earthy and seriously truffley.

Every soupapolooza! has a standout and this last event was no exception; I made five times the following recipe (that’s about 250 truffletots or 8.3 per guest) and there was not a single tot uneaten. Not a one, no joke. That makes the effort involved, and trust me there’s some effort involved in making 250 truffletots, all worth it. Yes, staying up until 2am boiling, ricing, piping and freezing, cutting and then freezing again was not my idea of a rocking Friday night, but “Say Yes to the Dress” was in reruns and I needed something to focus on other than viscous rayon and rhinestone tiaras. So that was good. And I got in some serious one on one time with my giant ricer which is about as romantic as anything in my life lately.

I now understand why no one really makes tater tots from scratch. This is California and the deep fryer is an exotic thing to many of my healthier friends (I feel so very sorry for these people) but the pure, unexpected joy of this little truffle potato explosion made at least two or three of my surlier party guests spontaneously smile...and maybe remember the joy of eating something with their family as a child. Only a much, much tastier version.