Recipe For Mashed Potato Tacos

Mash the potatoes using a potato masher until they have the consistency of mashed potatoes.

Recipe for mashed potato tacos. Turn heat to medium high and cook until tender. Kosher salt black pepper garlic powder and cumin. Add the spices and lime juice in you may or may not need the sour cream depending on how much your mashed potatoes have dried out in the fridge.

Scroll for more content. Place whole potatoes in a medium size saucepan and cover with cold water. Warm the potatoes up in the microwave or on the stove top.

Spread about 1 4 cup of the mashed potatoes on one side of each tortilla and fold in half to create tacos. Pour in milk and mash until smooth. Cut into smaller pieces and place in a pot of cold water.

Fry each taco for about 2 minutes per side or until the tortillas are golden and crispy flipping the taco carefully with a small spatula. Assemble the mashed potato tacos in a large nonstick skillet over medium high heat warm the oil. Spread about 1 4 cup of the mashed potatoes on one side of the tortillas and fold them to create tacos.

Place softened potatoes into a large bowl. Evenly spread sour cream on each tortilla. Do not peel or cut the potatoes.

Prepare the dry potato flakes according to package directions. Heat the corn tortillas in a pan on medium low heat for about 1 minute on each side until tender. We don t want the potatoes to absorb too much water because then that water will be released in the form of bubbles during the frying process of the potato tacos and the oil will splatter.