What’s better than garlic mashed potatoes? A garlic mashed potato taco, that’s what. For National Potato Day, here’s a recipe the whole family will enjoy.
Potatoes are delicious in every form, whether you fry ’em, boil ‘em, mash ‘em or stick ‘em in a stew. They are especially delicious in a taco, and if you’ve never had one, this is your chance.
The concept is simple: make mashed potatoes, add in whatever other filler you’d like, throw it in a tortilla, then pan fry for extra crispiness. They’re easy, make a great appetizer or potluck item and are something everyone will enjoy.
Servings: 30 small tacos
Time: 45 minutes
Ingredients
Mashed potatoes
- 7-8 Yukon gold potatoes
- ½ cup warm milk (I opt for cashew or oat milk for the added creaminess)
- 3 tablespoons extra virgin olive oil
- 5 heaping tablespoons sour cream or vegan sour cream
- Salt and pepper to taste (keep in mind, they’re potatoes, so you’ll need a lot.)
- 30 pack of small tortillas (flour or corn)
- Canola or vegetable oil for frying
Optional add-ins
- ½ white onion, diced
- 6 cloves garlic, minced
- 2 limes
- 1 15-oz can black beans, drained and rinsed
- 2 4-oz cans diced green chilies or jalapenos if you want an extra kick
- 1 bunch cilantro, chopped
Optional toppings
- Salsa
- Sour cream
- Guacamole
Instructions
- Wash potatoes under cold water. Cut the potatoes into one-inch cubes and add to a large pot. Cover with water by a couple inches. Bring to a boil.
- Add a teaspoon or two of salt and boil until tender, about 12 minutes. Drain the potatoes in a colander and let sit to cool.
- In the same pot over medium-high heat, add a dash of olive oil to coat the bottom and add onions and garlic. Stir frequently. Cook until fragrant and onions are translucent, about 5 minutes. Turn off heat.
- Transfer potatoes to large mixing bowl. Add in warm milk and mash.
- Add in sour cream and olive oil and continue mashing until potatoes are creamy and fluffy.
- Add in cooked onions and garlic, black beans, green chilis, cilantro and lime (if using). Stir to combine and season with additional salt and pepper.
- Over medium heat, heat small skillet with a dash of vegetable oil.
- Add two spoonfuls of potato mixture to a tortilla and spread it evenly on half. (If using corn tortillas, it is best to heat them up first, so they won’t break when they bend. Fifteen seconds in the microwave should do.) Fold in half then add to hot skillet, letting cook until golden brown, about 30 seconds on each side. Remove tortilla from heat and place off to the side. Repeat until the filling is gone.
- Add toppings of your choice to your tacos or eat as-is—they’ll be delicious either way.
- Serve immediately and enjoy!
Carly Banks | NAU Communications
(928) 523-5582 | carly.banks@nau.edu