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Imagine biting into a warm, crispy taco shell filled with creamy, cheesy mashed potatoes, topped with fresh cilantro and a dollop of sour cream. This comforting dish brings together the heartiness of mashed potatoes and the fun of tacos, making it a delightful option for a weeknight meal or a cozy gathering. With its simple ingredients and easy preparation, cheesy mashed potato tacos are sure to be a hit with family and friends alike.
Why You’ll Love This Recipe
This recipe blends familiar flavors with a fun twist that makes dinner exciting. It’s not only delicious but also quick to prepare, making it ideal for busy evenings. Plus, it’s customizable to suit your taste preferences!
- Comforting and hearty, perfect for any night.
- Easy to make with simple ingredients.
- Customizable with your favorite toppings.
- Fun for both kids and adults!
Ingredients
- 2 cups mashed potatoes (prepared from about 1 pound of potatoes)
- 1 cup shredded sharp cheddar cheese
- 8 corn tortillas
- 1/4 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
How to Make Cheesy Mashed Potato Tacos
- Prepare the mashed potatoes: Peel and chop the potatoes, then boil them in salted water until tender, about 15-20 minutes. Drain and mash with a bit of butter, milk, garlic powder, salt, and pepper until creamy.
- Mix the cheddar cheese into the warm mashed potatoes until melted and well combined.
- In a skillet, heat the olive oil over medium heat. Warm each corn tortilla for about 30 seconds on each side until pliable.
- Spoon a generous amount of the cheesy mashed potatoes onto the center of each tortilla.
- Fold the tortillas in half to create tacos. You can either serve them immediately or lightly grill the folded tacos in the skillet for 1-2 minutes on each side until golden and crispy.
- Top each taco with a dollop of sour cream and a sprinkle of fresh cilantro before serving.
Tips for the Best Results
- Use starchy potatoes like Russets or Yukon Golds for the best mashed potato texture.
- Make sure your mashed potatoes are warm when adding cheese so it melts beautifully.
- If you prefer extra flavor, consider adding in some cooked bacon or sautéed onions to the mashed potatoes.
Easy Variations
- Swap out the cheddar cheese for Monterey Jack or pepper jack for a spicier kick.
- Add cooked vegetables like broccoli or spinach to the mashed potatoes for added nutrition.
- Try different toppings such as salsa, chopped green onions, or avocado for a fresh twist.
What to Serve With It
- A simple side salad with a lemon vinaigrette.
- Roasted vegetables for a colorful and nutritious addition.
- Fresh guacamole and tortilla chips for a crunchy side.
- A warm bowl of tortilla soup for a comforting pairing.
Storage and Reheating
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Store leftover cheesy mashed potato tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. If you grilled the tacos, you might want to re-crisp them in the skillet for the best texture.
Recipe Card
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Ingredients:
- 2 cups mashed potatoes (prepared from about 1 pound of potatoes)
- 1 cup shredded sharp cheddar cheese
- 8 corn tortillas
- 1/4 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
- Prepare the mashed potatoes: Peel and chop the potatoes, then boil them in salted water until tender, about 15-20 minutes. Drain and mash with a bit of butter, milk, garlic powder, salt, and pepper until creamy.
- Mix the cheddar cheese into the warm mashed potatoes until melted and well combined.
- In a skillet, heat the olive oil over medium heat. Warm each corn tortilla for about 30 seconds on each side until pliable.
- Spoon a generous amount of the cheesy mashed potatoes onto the center of each tortilla.
- Fold the tortillas in half to create tacos. You can either serve them immediately or lightly grill the folded tacos in the skillet for 1-2 minutes on each side until golden and crispy.
- Top each taco with a dollop of sour cream and a sprinkle of fresh cilantro before serving.
Notes:
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave.
