For variations: add other seasonings to taste; I especially like a bit of garlic powder and paprika, or Old Bay seasoning.
Other varieties of potato are unlikely to be successful in this recipe because of varying starch content.
Aquafaba is the cooking liquid from beans. For this recipe I used chickpea aquafaba, and I simply used the liquid from a BPA-free can of chickpeas. You can also use homemade aquafaba from cooking beans, but make sure it is reduced enough to be slightly viscous. It acts as a binder in this recipe. Please note that aquafaba is NOT the same thing as soaking liquid.
It should be easy to form the mixture into intact shapes. If they aren't holding together, the potatoes were probably cooked too long. To salvage the tater tots, try adding potato flour/starch or another light flour a little bit at a time, just until the mixture holds together.
5 Ingredient Baked Brussels Sprout Tater Tots originally printed from https://yupitsvegan.com/brussels-sprout-tater-tots/ January 7, 2016