To prepare the spicy mayo, add all of the mayo ingredients to a small bowl. Whisk to combine. Set aside or place in the fridge where it will store for about a week.
Preheat your oven to 400 degrees F and prick your russet potatoes with a fork. Bake the potatoes for 35-40 minutes until they are just tender, but not mushy. Remove from the oven and place immediately in the fridge to cool for at least 30 minutes.
Once your potatoes are cool enough to handle, peel off the skin if you wish, and grate them on a coarse cheese grater or with a stand mixer attachment. Place the grated potatoes in a large bowl.
To the large bowl, add milk, sour cream, chives, Italian-style breadcrumbs, panko breadcrumbs, parmesan cheese, garlic powder, cayenne pepper, cracked black pepper and salt. Fold the ingredients to combine, being careful to not mash the potatoes. You want them to stay of a grated quality. Add the eggs, and again fold to moisten.
Form the tater tot "batter" into 1 tablespoon-sized balls and place on a baking sheet that has been lined with parchment paper. Stick the tater tots directly into the freezer for at 20-30 minutes.
While your tater tots are chilling, add your oil to a dutch oven, filling it about 1-inch up the side of the pan. Heat the oil over medium heat to a temperature of 350 degrees F.
Taking one tater tot, place it in the hot oil to test. It should immediately begin to sizzle. If it doesn't, the oil isn't hot enough. Brown for 4-5 minutes on each side. Repeat this step for the rest of the tots, frying about 4-5 at a time as to not crowd the pan or bring down the temperature of the oil.
Transfer the tots to a paper towel-lined plate to get rid of any excess grease. Season with salt and serve immediately with spicy mayo.