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Ingredients

4 medium potatoes, peeled and halved 1 cup milk 4 tablespoons salted butter ½ teaspoon ground white pepper ½ cup grated Parmesan cheese ½ cup crumbled cotija cheese 12 corn tortillas ½ cup finely chopped fresh cilantro 2 tablespoons olive oil

Nutrition Info

633.1 calories carbohydrate: 76.5 g cholesterol: 61.5 mg fat: 29.7 g fiber: 9.8 g protein: 18.4 g saturatedFat: 14.3 g servingSize: - sodium: 497 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash, 20 to 25 minutes. Drain. Add milk, butter, and white pepper and mash over medium heat until mixed, adding a splash more milk if needed. Stir in Parmesan and cotija cheeses, continue stirring over medium heat until nice and thick.
Wrap the stack of tortillas in a towel (or paper towels) and microwave on high until softened, about 45 seconds.
Spread 2 heaping tablespoons of the potato mixture on half of a tortilla, then sprinkle with cilantro and press the other half of the tortilla over potatoes to make a taco shape, the mixture will hold the taco together. Continue to assemble tacos while tortillas are warm.
Heat a large skillet over medium heat. Add the oil and fry the tacos, turning them over occasionally, until golden brown on both sides, about 5 minutes. Drain on paper towels and serve hot.

12 tacos

Crispy corn tortilla shell with a warm, creamy potato filling and cotija cheese--comfort food!