Step 1: Make mashed potatoes: peel 6 russet potatoes. Slice into quarters and boil for 15-20 minutes. When potatoes are soft all the way through, pour into a colander to drain. Put potatoes through a ricer, or hand-mash them until smooth. Some small chunks are fine. 

Step 2: Stir together mashed potatoes, sour cream, and cream cheese. Add milk, shredded cheddar, bacon, green onion, paprika, and salt and stir until well combined. 

Step 3: Line a baking sheet with waxed paper and lightly coat with non-stick cooking spray. With your hands, shape the potato mixture into small, tater-top shaped clumps, and set on the baking sheet. When the sheet is full, cover with plastic wrap and freeze for 20 minutes. If you find that the potato mixture is too soft for you to work with, cover and refrigerate for 30 minutes (up to a few hours). 

Step 5: Remove formed tots from the freezer. Crack two eggs into a dish -  I just used cereal bowls - and beat until combined. Pour breadcrumbs into a second dish. Dip each tot in the egg, and then into the breadcrumbs until well-coated. 

Step 4: Pour vegetable oil into a frying pan, about an inch and a half deep. Get it to 350 degrees and start adding your breaded tots, a few at a time. Be careful to keep an eye on the temperature, so that the oil doesn't get too hot - I used an instant-read thermometer to check mine. 

Step 7: When the tots are getting golden brown, remove from oil and place onto a plate (lined with paper towel to soak up the excess oil). Be gentle when handling these, because the insides are very soft, and you will squish them if you're not careful.

Step 8: In a small bowl, mix together the 2 Tbsps of milk and the 1/2 cup of sour cream. Dip your tots and enjoy!