Makes 20 tacos
4 cups mashed potatoes (fresh or leftover)*
4 Tbsp. hot sauce (We like Tapatio!)
2 Tbsp. milk
3/4 cup of cheddar cheese
20 corn tortillas
6 cups canola oil
1 large lime, quartered
1 avocado, sliced for garnish
1 tomato, sliced for garnish
In a large mixing bowl, combine warm mashed potatoes with hot sauce, milk and cheese. Set aside. In a large frying pan, heat oil over medium high heat. While oil is heating, microwave 5-6 tortillas at a time for 1 minute on high heat. When tortillas are soft and pliable, place 2 Tbsp. mashed potato mixture in each tortilla and fold in half to close. Use potatoes to seal edges. Place 5-6 tacos in hot oil at the same time. Fry tacos for 5-7 minutes on each side or until golden brown. Drain tacos on paper towels and squeeze with fresh lime juice and a sprinkling of salt while piping hot (lime juice should sizzle). Serve immediately with fresh lime wedges, extra hot sauce, and slices of avocado and tomato. Don't forget the ice cold beer and margaritas!
*To make fresh mashed potatoes like we do, peel 4 large russet potatoes. Chop into large pieces and boil in 6 cups of boiling water for 15 minutes. Drain water and use a hand blender to mash potatoes while still hot.