Tacos de Papa (Potato Tacos)

Let me just make an admission before I get to this dish: I am not a photographer. (Sarcastic gasp!) It's true. I can cook you just about anything you'd like to eat. But to photograph it and make it come to life on a page? Well my friends, that is something I struggle with...BIG TIME.

I have often thought about putting up a post on all the dishes that have landed in the blogland trashcan, simply because my photo was THAT bad. (There's quite a few). Now worries there, though. Really! I told myself at the start of the new year, that no matter how wonky the photos turn out, I will post each recipe I make.

And that brings us to today's dish: Tacos de Papa. Also known as, Potato Tacos.

I promise you, that underneath the mix of washed out cabbage, and that blur of cotija cheese, is an incredibly delicious taco, made of mashed potatoes.

I know some of you are thinking, "mashed potato tacos?" And the answer is, YES!  It can't always be about the meat, people! (I actually just said that?...) But it's true! 

My daughter brought these tacos to my attention a few years back; she's my kid that always looks at the other menu options. I am so glad she does, because these are absolutely delicious! And I probably never would have thought to order them. You'll thank me for this, I promise! Enjoy! 

Ingredients:

1 Lb Russet potatoes, peeled and diced

2 tsp salt

1 tsp cumin

1 tsp black pepper

1/2 tsp garlic powder

1 - 2 Tbs butter

1/2 cup milk or cream *may want more depending on desired consistency
1 cup chopped green onion

canola oil (for frying)
corn tortillas (12-18)
Garnish:
shredded cabbage
cotija cheese
hot sauce

Directions:
In a large pot, cover diced potatoes with water, bring to a boil, and let cook for about 25 minutes. Drain water. Season potatoes with salt, cumin, pepper, and garlic powder. Add in butter and milk. Mash with potato masher to desired consistency. *I leave mine a little chunky. Mix in green onion.
In a deep sided fry pan, pour enough oil to reach about 1 inch in depth. Heat oil. (Should take 8 -1 0 minutes on high heat for it to be hot enough)

Working in batches, spoon a few tablespoons of potato mixture onto the center of the tortilla, secure with a toothpick if needed. *I just pinch the top of mine with my tongs. Fry taco on each side until nice and crispy.
Garnish with shredded cabbage, cotija cheese, and hot sauce.
So good!
serves 6 to 8