Growing up these were a favorite of mine. What is not to love about mashed potatoes? Mmmm mashed potatoes. Velvety smooth, rich mashed potatoes. But you know what makes them better? Mashed potatoes nestled inside a tortilla! The balance of the crispy, crunchy tortilla layer and the smooth velvety mashed potato filling with just a little hint of garlic and chipotle peppers is pretty close to perfection. Trust me on this. Those store-bought tortilla shells have nothing on these tacos. Make sure not to skip the toppings. Fresh veggies add a lot of brightness to the tacos so they are a must plus the cheese and yogurt add just a cool touch to a sizzling hot taco. I normally like these tacos with lettuce, shredded cheese (something mild like Monterrey Jack), yogurt and tomatoes but pretty much any topping works.
WHAT YOU NEED:
-3 potatoes, peeled and diced;
-2 garlic cloves, crushed;
-½ -1 cup of milk;
-2 tablespoons of butter;
– ½ -2 chipotles in adobo sauce, chopped and 1 teaspoon of adobo (for a mild version use ½ a chipotle pepper, medium use 1 chipotle and for hot 2+ is the way to go);
-salt, to taste;
-12-15 corn tortillas;
-Greek yogurt or Mexican sour cream (optional);
– chopped tomato (optional);
– cheese (optional);
WHAT YOU DO:
In a large stockpot place potatoes, garlic and enough COLD water to cover the potatoes (always, always, always start with cold water. If you start with warm or hot water the outside of the potato will turn to mush before the inside of the potato is ready to go). Boil until fork tender, about 15 minutes. Drain potatoes and pour back into pot. Add milk, butter and yogurt and mash until creamy with a few discernible lumps. Sprinkle salt and incorporate the chopped chipotle pepper and adobo sauce into the potatoes and stir to combine.
Let cool slightly or refrigerate overnight (This concoction will also make for some killer mashed potatoes, but I digress). Warm corn tortillas 15-20 seconds on the stove or-gasp! – the microwave until pliable. Scoop about a tablespoon of the potato mixture onto a warm tortilla and gently fold over creating half-moons/joker faces.
Using the tried and true, old-school method pin the tacos with a wooden toothpick (or skewer) to make sure filling doesn’t leak out will frying. In a skillet heat about 2 inches of oil on medium heat. To test if oil is hot enough stick the end of a wooden spoon in the oil and watch for small bubbles to surround the spoon, or alternatively sacrifice a small piece of tortilla and toss into the oil. Oil is ready when the tortilla begins to sizzle and begins to brown. Place folded tacos into the oil and cook for 2-4 minutes on each side or until golden deliciousness is achieved. Using tongs remove tacos from the oil and place on a paper towel-lined plate.
Let cool for about 3 minutes. When ready to serve gently peel open taco, pointing it away from your face as to avoid a potato facial. Top with lettuce, cheese, yogurt and tomatoes. Eat then take a nap. Carb nirvana has arrived.