Crispy Mashed Potato Tacos
Photography by Deanna Sandoval
Recipe by Lindsay Smith
My grandmother was an amazing self-taught cook. The woman had no limits. She killed it at baking, could grill the perfect steak, and prepare a scallop like nobody’s business. Whether it was veal parm or grilled cheese, it was always restaurant quality. But she really excelled at Thanksgiving. Always inherited recipes, always the same menu, and always an abundance of leftovers. When she passed away when I was 17, I took over. I didn’t want that tradition to go away. While I’ve added to and updated her original dishes, the leftovers are still in abundance—and what to do with them is always a question.
After I had my children, one of the traditions we started as a family was celebrating Taco Tuesday in various iterations. So what else was I going to do with leftover mashed potatoes but turn them into a crispy taco? I layer Thanksgiving mashed potatoes smothered with cheese in tortillas, then fry them up. Served alongside crema and fresh tomatillo salsa, you have a dish that’s not just leftover-worthy, but craveable all year round.
Cook the Cover recipes are edited for clarity and published to reflect the original submissions.
This recipe as presented was selected and prepared by Chef Eduardo Cortes (Alchemy – Choose Thy Poison) with additional styling by Deanna Sandoval, Logan Mitchell, and Katie Stokes.
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FROM THE PAGES
This recipe originally appeared as part of the 2026 Cook the Cover call for reader recipes featured in issue 84.
Editorial partners
Food for Cook the Cover proudly sponsored by Jimbo’s.
A special thank you to MIHO creative event studio for generously hosting the Cook the Cover test kitchen.
Ingredients
MAKES 12 TACOS
CLASSIC MASHED POTATOES*
- 5 russet potatoes, peeled and cut into sixths
- 8 tablespoons (1 stick) butter, cut into tablespoon portions
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon salt
FRESH TOMATILLO SALSA
- 6 large tomatillos, peeled, washed, and quartered
- Handful cilantro leaves
- 2 scallions
- Juice of 1 lime
- 1⁄2 jalapeño (seeds for spice, no seeds for mild)
- 1 clove garlic
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 avocado, pitted and scooped
TACOS
- 2 cups avocado oil
- 12 flour tortillas, street taco size
- Shredded cheddar cheese
- 2 scallions, sliced, plus more for serving
- Salt to taste
- Chopped cilantro, for serving
- Crumbled cotija cheese, for serving
- 1 avocado, pitted and sliced, for serving
- Crema, for serving
Make Crispy Mashed Potato Tacos
- *Leftover mashed potatoes work great for this recipe. For the potatoes: Place potatoes in a large saucepan filled with cold water and 3–4 hefty pinches of salt. Bring water to a boil and cook until potatoes are fork-tender, about 15 minutes. Drain water, then return potatoes and pan to low heat. Add butter, cream, and salt. Using a potato masher, mash until combined and potatoes are fluffy. Taste for additional salt if needed.
- For the salsa: Add all salsa ingredients to a blender. Purée until combined.
- Prepare the tacos: Heat avocado oil in heavy-bottomed pan over medium-high heat to 350°. Reduce to medium heat to maintain frying temperature. Place a scoop of mashed potatoes inside each tortilla, sprinkle with cheddar cheese, scallions, and a pinch of salt. Fold tortillas in half around the filling and use a toothpick to close and seal. Fry batches of 2 to 3 tacos at a time, flipping halfway through and cooking until golden, about 3 to 5 minutes.
- For serving: Top tacos with scallions, cilantro, cotija, avocado, and a drizzle of crema. Dip in fresh tomatillo salsa and enjoy.
