Peel yukon gold potatoes and cut them into slices.
Place the potatoes in a pot of water, making sure they are fully covered with water.
Bring the pot up to a boil and cook the potatoes for about 12 minutes, or until they are easy to pierce with a fork.
Drain the potatoes and place them in a large mixing bowl.
Add sour cream, freshly shredded Colby Jack cheese, salt, pepper, paprika, and garlic powder to the bowl. Mash the cream, cheese, and seasonings up using a potato masher or a fork. Mash until the texture is fully smooth.
Scoop some of the potato mixture into your hand and form them into nuggets. We like to use a small ice cream scooper or tablespoon to get them all to be the same size.
Place the shaped nuggets onto a parchment lined sheet pan or baking sheet and refrigerate for at least 30 minutes.
When you are ready to make them, dip each potato nugget in panko bread crumbs and set aside.
Place the nuggets in an air fryer at 400 degrees for 8-10 minutes. Flip halfway through! When they are golden and crispy, they are done.
Combine ketchup and mayonnaise in a small bowl.
Mix thoroughly until they are smooth and a light pink color!
Serve with the potato nuggets.
Keyword air fried potatoes, mashed potatoes, tot recipe, yellow potatoes