Mashed Potato Tacos

published by Sandra Tapia on Dec 23, 2008

This is a traditional dish that can also be enjoyed as a vegetarian delight.


  • 4 Large Russet Potatoes (Peeled and Quartered)
  • 4 Quarts of Unsalted Chicken Broth (Vegetarians can use water)
  • 2 Hard Boiled Eggs
  • 6 oz Mexican Cheese Blend
  • 1 Large Garlic Clove
  • 1 cup Olive Oil
  • 3 Tbs of Real Butter or Margarine
  • 1/4 Cup Milk
  • 1/2 tsp Pepper
  • 1 1/4 Tbs of Salt (May adjust to taste)
  • 1 Jalapeno Finely Chopped
  • 15 Corn Tortillas
  • 1/4 Bushel Cilantro Chopped
  • 1 Chopped Tomato
  • 1/4 Thinly Shredded Cabbage (White Preferred)
  • 1 Lime


Boil Potatoes, eggs (to make hard-boiled eggs), 1 Tbs of Salt (Note: save 1/4 tbs of salt for mashed potato mix), crushed garlic clove in chicken broth. When potatoes are tender, drain and place in large bowl. Add butter, salt, pepper, cheese, jalapenos and gradually add milk while mashing all ingredients into potatoes.  Fold eggs into potato mix until mixed thoroughly and set mashed potatoes aside.  In a *large skillet pour in olive oil, allow oil to heat to medium/low temperature. While oil is heating, warm tortillas on separate burner, then fill a large heaping tablespoon of mashed potatoes into each tortilla. Fold in half and place into hot oil. Fit as many tacos into skillet as allowed. Fry each side to a golden brown. When tacos are done transfer to *strainer and allow to drain. Take warm tacos and add the shredded cabbage, chopped tomatoes, cilantro and squeeze of lime. Feel free to add your salsa of preference for a little more kick! Go ahead, you know you want to, dig in.

Make about 15 tacos

*PREP: Large skillet / Layer large strainer with paper towels/ Large platter

Vegetarians and Vegans can omit or substitute butter for olive oil and cheese for cheese substitute products. 

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