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 tbsp of flour, egg replacer, 1 tsp garlic powder, 1 tsp 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 1/2 inch tots. You can make them as large or as small as you like. Adjust the cooking time for the size of the tots.
Gently toss the potatoes in the 2 tbsp 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.
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.