Whipping up a batch of decadent home-made mashed potato tacos will have the sports fans in your life begging for more. These pillowy morsels are a tiny bit tater tot, a little bit nacho and a whole bunch of fun. Crunchy, greasy and cheesy these tortilla wrapped bundles a perfectly indulgent game day fare.

So ditch the veggie tray for a one day and break out the frying oil. Gently passing the fragile corn tortillas through the hot oil before filling them with the mashed potatoes helps to soften them for easy folding.  Rather than risk a bunch of ragged edges take the time to complete this simple step. The cheese and scallion studded mashed potato mixture can be made a day in advance and stored in the refrigerator until you are ready to assemble and serve the tacos.

Lets face it, dabbling on the culinary dark side is practically a prerequisite on game day these tacos are sure to be a big winner on sports themed buffet.

Game-Day Worthy Mashed Potato Tacos – yields 15 tacos

For the Tacos:

  • 3 medium russet potatoes, peeled and diced
  • 4 garlic cloves
  • 2 Tablespoons kosher salt
  • 4 Scallions, chopped
  • 1 Cup shredded sharp cheddar cheese
  • ¼ Cup Milk
  • ¼ Cup Sour Cream
  • ½ teaspoon black pepper
  • 15 yellow corn tortillas
  • Canola oil for frying
  • For the Pickled Onions:
  • 1 red onion, thinly sliced
  • 1 orange juiced
  • 1 teaspoon dried oregano
  • A pinch each of salt and sugar
  • For the Garnishes:
  • Shredded Iceberg Lettuce
  • Fresh Pico de Gallo
  • Cilantro leaves
  • Sour cream
  • Shredded cheddar cheese

Place the diced potatoes, garlic cloves and 2 Tablespoons of kosher salt in a stock pot with cold water to cover by 2 inches.  Bring the water to a boil, reduce heat to a simmer, and cook the potatoes for 30 minutes or until very tender.

While the potatoes are cooking make the pickled onions. Combine the sliced onion, orange juice, oregano, salt and sugar in a small, non-reactive bowl. Cover and set aside, stirring occasionally, until tacos are cooked and ready to serve.

Return to the potatoes. Drain the potatoes and place in a large mixing bowl. Mash the potatoes by hand or with an electric mixer before mashing in the cheese, milk, sour cream and black pepper. Taste and add additional salt to taste.

Pour canola oil to a depth of 2” into a large high-sided skillet.  Heat the oil to 350 degrees or until a bread cube sizzles gently on contact. To assemble the tacos, place a corn tortilla into the hot oil and allow to cook until just softened (about 20 seconds).  Remove the tortilla from the oil and drain on a paper towel. Place the 1-2 Tablespoons of the mashed potatoes onto the center of the tortilla and gently fold in half to encapsulate the filling.  Repeat until all 15 tacos are filled.

Return the filled tacos to the oil in batches and fry until golden brown and crispy-about 1 ½ minutes per side.  Drain the tacos on paper towels and transfer to a serving vessel. Garnish the tacos with shredded lettuce, pico de gallo, cilantro leaves, sour cream and shredded cheddar cheese.  Serve at once.

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