If Baking: Preheat oven to 425˚F (218˚C) and line a baking sheet with parchment paper.
Boil the potatoes for 8 minutes, drain and cool. Shred the potatoes with a food processor or a box grater.
With a clean towel (make sure it doesn’t smell like detergent or fabric softener) or paper towels, press out the excess water.
Put the shredded potato in a large bowl and mix in the 2 tablespoon of flour, egg replacer, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ cup minced chives, ½ cup vegan cheddar shreds, and salt and pepper to taste, and stir until completely combined.
Form the potato mixture into 1 ½ inch tots. You can make them as large or as small as you like. Adjust the cooking time for the size of the tots.
Baking Option
Gently toss the potatoes in the 2 tablespoon of vegetable oil, or spray them, and bake for approximately 8 minutes and flip and bake another 8 minutes, or until golden brown and crispy on the outside.
Frying Option
Put the 2 cups of vegetable oil in a heavy fry pan and heat the oil on high. When the oil is hot (test by adding a small piece of the potato to the oil, if it sizzles, it’s ready) carefully add, in batches, the tots to the pan and fry approximately 2 minutes per side, or until they’re golden brown and crispy.
Remove them from the oil and set on a plate lined with paper towels to absorb the excess oil.
Serve hot.