I just made Mashed Potato Tacos that fry up insanely crispy on the outside and pillowy inside so you’ll keep scrolling to find out what I did.

Jump to Recipe

I’m obsessed with these Tacos De Papa because they hit the stupid spot. I love how every bite of Potato Tacos Dorados snaps then melts into mashed potato bliss.

Mashed Potato Tacos, but not sad cafeteria stuff; loud, bright, real street energy. I crave that char on warm corn tortillas and the tang from salsa.

I want garlic in the filling and the guilty pleasure of crisped edges. And the messy, oily joy of holding one in my hand.

No pretense. Just crunchy shell, pillowy potatoes, sharp salsa, extra napkin, and reach for another right now because you deserve seconds today.

Ingredients

Print Recipe (No Advertisments)

Potatoes: creamy base that makes tacos hearty and cozy.
Yellow onion: sweet bite and a little caramelized brightness.
Garlic: warm punch, it wakes everything up.
Vegetable oil: helps brown and keep things from sticking.
Kosher salt: brings out potato flavor, don’t skip it.
Black pepper: subtle heat and a bit of edge.
Ground cumin: earthy, gives tacos that classic note.
Smoked paprika: smoky warmth without too much heat.
Milk or cream: makes the mash silky and smooth.
Egg: binds the filling so it holds together.
Flour or cornstarch: seals edges and keeps fillings snug.
Corn tortillas: rustic wrapper, they’ll crack if they’re cold.
Queso fresco: creamy crumble, adds salty milky richness.
Monterey Jack: melty stretch if you want ooey gooey.
Cilantro: bright, green lift that cuts the richness.
Lime wedges: acid punch that brightens every bite.
Salsa roja: tomato heat, tangy and slightly spicy.
Salsa verde: zesty, herbaceous kick with green chile notes.

Ingredient Quantities

2 pounds russet potatoes, peeled and cut into chunks

1 small yellow onion, finely chopped

2 cloves garlic, minced

2 to 3 tablespoons vegetable oil, plus extra for frying

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1 teaspoon smoked paprika or mild chili powder

1/4 cup milk or warm cream (to mash potatoes)

1 large egg, lightly beaten (helps bind filling)

1/4 cup all purpose flour or 3 tablespoons cornstarch (for sealing if needed)

12 small corn tortillas, warmed so they don’t crack

1/2 cup queso fresco or shredded Monterey Jack (optional)

1/4 cup fresh cilantro, chopped

2 limes, cut into wedges for serving

Salsa roja or salsa verde, for serving (about 1/2 cup)

How to Make this

Print Recipe (No Advertisments)

1. Boil the peeled potato chunks in salted water until fork tender, about 15 to 20 minutes, drain well and return to the pot to steam off excess moisture for a minute or two.

2. While the potatoes cook, heat 2 to 3 tablespoons vegetable oil in a skillet over medium heat, sauté the finely chopped yellow onion until soft and translucent, then add the minced garlic and cook 30 seconds until fragrant; remove from heat and let cool a bit.

3. Mash the potatoes with the warm milk or cream, then stir in the beaten egg, the cooked onion and garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin and 1 teaspoon smoked paprika or mild chili powder until smooth and well combined; taste and adjust seasoning.

4. If you like, fold in 1/2 cup queso fresco or shredded Monterey Jack and 1/4 cup chopped cilantro into the filling; the cheese makes the filling creamier and helps the tacos bind.

5. Warm the corn tortillas so they don’t crack when folded. You can heat them on a dry skillet for 20 seconds per side, steam them wrapped in a clean towel, or microwave stacked tortillas wrapped in a damp paper towel for 30 seconds.

6. Place about 2 to 3 tablespoons of potato filling in each warmed tortilla, fold or gently press closed; if the tortilla won’t hold or the filling wants to fall out, mix 1/4 cup all purpose flour or 3 tablespoons cornstarch with a little water to make a paste and use a dab along the edge to seal.

7. Pour enough vegetable oil into a heavy skillet to cover the bottom about 1/4 inch, heat to medium high so it shimmers but doesn’t smoke; carefully add the filled tortillas seam side down and fry until golden and crisp, about 2 to 3 minutes per side.

8. Work in batches so the oil temperature stays steady, and drain finished tacos on paper towels; add more oil between batches if needed.

9. Sprinkle with extra cheese and cilantro while still hot if you like, and squeeze fresh lime over the tacos to brighten the flavors.

10. Serve immediately with salsa roja or salsa verde and lime wedges on the side for squeezing.

Equipment Needed

1. Large pot for boiling potatoes (with lid)
2. Colander or fine sieve to drain and steam the potatoes
3. Heavy skillet or frying pan for sautéing and frying tacos
4. Potato masher or fork for mashing (either works)
5. Mixing bowl to combine filling ingredients
6. Wooden spoon or spatula for stirring and scraping the pan
7. Measuring cups and spoons for spices, milk and flour
8. Tongs or a slotted spatula to flip and remove tacos from the oil
9. Paper towels and a plate or wire rack to drain finished tacos and keep them crisp

FAQ

Can I make the potato filling ahead of time? Yes, you can. Make the mashed potato filling up to 24 hours ahead, cool it, cover and refrigerate. When ready, bring it to room temp and stir in the egg before shaping so it binds better. If it seems dry add a splash of milk.

What if my filling falls apart while frying? If your patties fall apart they need more binder or a rest. Mix in a little more flour or cornstarch, chill the shaped patties 20 minutes so they firm up, then fry. Also don't overcrowd the pan or flip too soon.

How do I keep corn tortillas from cracking when folding? Warm them well. Heat tortillas in a dry skillet for 20 to 30 seconds per side or wrap in a damp towel and microwave 20 to 30 seconds. They should be pliable not dry. If you still have trouble, double up two tortillas per taco.

Can I make these vegetarian or vegan? The recipe is already vegetarian. To make vegan skip the cheese and the egg, use 3 tablespoons cornstarch or an extra tablespoon of flour and a little more warm milk alternative to help bind the filling.

How do I reheat leftovers so they stay crispy? Reheat in a skillet over medium heat with a tiny splash of oil until warmed and crisp. The microwave will make them soggy, but it's okay for a quick reheat if you finish in the skillet for a minute.

How spicy are these and can I change the heat? These are mild as written thanks to smoked paprika or mild chili powder. To make them hotter add a pinch of cayenne, chopped jalapeno to the filling or serve with a spicier salsa roja.

Tacos De Papa Recipe Substitutions and Variations

Russet potatoes: swap with Yukon golds for a creamier texture, sweet potatoes for a slightly sweet, colorful twist, or peeled red potatoes if you want firmer chunks.
Milk or warm cream: use unsweetened almond milk for a lighter, dairy free option, plain yogurt thinned with a splash of water for tang and creaminess, or half and half if you want richer mash.
Large egg: replace with a flax egg (1 tbsp ground flax + 3 tbsp water) for vegan binding, or use 2 tablespoons of mashed cooked sweet potato or extra flour/cornstarch mixed with water to help hold the filling.
Queso fresco or Monterey Jack: swap in crumbled feta for a salty bite, shredded cheddar for more melt and sharpness, or omit and add extra cilantro and a squeeze of lime if you want it lighter.

Pro Tips

1. Dry your potatoes really well after draining. Let them steam in the pot for a few minutes, then press gently with the masher so there’s no extra water. Wet filling = soggy tacos and they won’t crisp up right.

2. Don’t overheat the oil. If it starts smoking you ruined it, but if it’s too cool they absorb oil and get greasy. Shimmering but not smoking is the sweet spot. Test with a tiny pinch of flour or a corner of tortilla first.

3. If the filling seems loose, add the egg and cheese but cool the onion mixture a bit first so the egg doesn’t scramble. If you need a vegan option, use a tablespoon of cooked mashed chickpea or a little extra cornstarch to help bind.

4. Warm tortillas right before filling and keep them covered in a towel. Cold or cracked tortillas will split when you fold or fry them. If one won’t stay closed, a tiny flour or cornstarch paste seals it quick and easy.

Tacos De Papa Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made Mashed Potato Tacos that fry up insanely crispy on the outside and pillowy inside so you’ll keep scrolling to find out what I did.

Servings

servings

Calories

173

kcal

Equipment: 1. Large pot for boiling potatoes (with lid)
2. Colander or fine sieve to drain and steam the potatoes
3. Heavy skillet or frying pan for sautéing and frying tacos
4. Potato masher or fork for mashing (either works)
5. Mixing bowl to combine filling ingredients
6. Wooden spoon or spatula for stirring and scraping the pan
7. Measuring cups and spoons for spices, milk and flour
8. Tongs or a slotted spatula to flip and remove tacos from the oil
9. Paper towels and a plate or wire rack to drain finished tacos and keep them crisp

Ingredients

2 pounds russet potatoes, peeled and cut into chunks
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 to 3 tablespoons vegetable oil, plus extra for frying
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika or mild chili powder
1/4 cup milk or warm cream (to mash potatoes)
1 large egg, lightly beaten (helps bind filling)
1/4 cup all purpose flour or 3 tablespoons cornstarch (for sealing if needed)
12 small corn tortillas, warmed so they don’t crack
1/2 cup queso fresco or shredded Monterey Jack (optional)
1/4 cup fresh cilantro, chopped
2 limes, cut into wedges for serving
Salsa roja or salsa verde, for serving (about 1/2 cup)

Directions

Boil the peeled potato chunks in salted water until fork tender, about 15 to 20 minutes, drain well and return to the pot to steam off excess moisture for a minute or two.
While the potatoes cook, heat 2 to 3 tablespoons vegetable oil in a skillet over medium heat, sauté the finely chopped yellow onion until soft and translucent, then add the minced garlic and cook 30 seconds until fragrant; remove from heat and let cool a bit.
Mash the potatoes with the warm milk or cream, then stir in the beaten egg, the cooked onion and garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin and 1 teaspoon smoked paprika or mild chili powder until smooth and well combined; taste and adjust seasoning.
If you like, fold in 1/2 cup queso fresco or shredded Monterey Jack and 1/4 cup chopped cilantro into the filling; the cheese makes the filling creamier and helps the tacos bind.
Warm the corn tortillas so they don’t crack when folded. You can heat them on a dry skillet for 20 seconds per side, steam them wrapped in a clean towel, or microwave stacked tortillas wrapped in a damp paper towel for 30 seconds.
Place about 2 to 3 tablespoons of potato filling in each warmed tortilla, fold or gently press closed; if the tortilla won’t hold or the filling wants to fall out, mix 1/4 cup all purpose flour or 3 tablespoons cornstarch with a little water to make a paste and use a dab along the edge to seal.
Pour enough vegetable oil into a heavy skillet to cover the bottom about 1/4 inch, heat to medium high so it shimmers but doesn’t smoke; carefully add the filled tortillas seam side down and fry until golden and crisp, about 2 to 3 minutes per side.
Work in batches so the oil temperature stays steady, and drain finished tacos on paper towels; add more oil between batches if needed.
Sprinkle with extra cheese and cilantro while still hot if you like, and squeeze fresh lime over the tacos to brighten the flavors.
Serve immediately with salsa roja or salsa verde and lime wedges on the side for squeezing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.