This is my favorite way to use up leftover mashed potatoes.
There’s only so many times you can eat straight mashed potatoes and not get sick of it. Especially after thanksgiving. This is a great way to reinvent the mashed potatoes and be excited for dinner again.
Working in a restaurant through my whole twenties, I ate these taquitos a lot. There were always massive containers of mashed potatoes for us to take home at the end of the night because they just threw it out every night anyway. My roommates and I always got creative with our free food supply, we had to or it would just get wasted.
One of my favorite things about this is the little bits of potatoes that escape and fry into potatoes crumbs. They taste like crushed potato chips. I like to sprinkle them onto of my fully loaded taquitos.
I top my taquitos with chili cream, lettuce, cotija and my salsa ranchera. You can find the recipe to the Salsa Ranchera here: https://abracashaba.com/salsa-ranchera/
Enjoy!
Mashed Potato Taquitos
Equipment
- Frying Pan
Ingredients
- 3 cups Prepared Mashed Potatoes
- 1.5 cups Mozzarella or Pepper Jack
- 1 tsp Garlic Salt Or to taste
- 1/2 tsp Black Pepper Or to taste
- 10-12 Corn Tortillas
- Canola or Vegetable Oil To shallow fry
Garnishes
- Lettuce
- Cotija Cheese
- Salsa Ranchera Linked in blog
Chili Crema
- 1 cup Mexican Crema
- 1/4 cup Mexican Hot Sauce Like Valentina or Tapatio
- Squeeze of Lime
Instructions
- In a large bowl, combine the mashed potatoes, garlic salt, pepper and cheese.
- Microwave the corn tortillas until pliable. Usually about 1 minute.
- Place about a 1/4 cup in the middle of a corn tortilla and slightly shape the mashed potatoes into a log. Roll the corn tortilla tightly over the mashed potatoes until it becomes a taquito.
- Continue rolling and place the taquitos on a plate ready to fry.
- In a frying pan, heat about 1.5 inches of oil to med high heat.
- When the oil is hot, add the taquitos seam side down and fry for 3-4 minutes on each side. You can do 4-5 taquitos at the same time, just don't overcrowd the pan or they will not fry correctly.
- When the taquitos are crispy, drain them on a paper towel.
- Some potatoes will escape and create a "potato crumb". Use a slotted spoon and get out as much as you can, place on a paper towel to drain.
- You can eat the taquitos plain or you can plate them with chili crema, salsa ranchera, lettuce, cotija cheese and the potato crumbs.
