Crispy Potato Tacos Recipe

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft enough to mash 20 to 25 minutes. Drain. Add milk butter and white pepper and mash over medium heat until mixed adding a splash more milk if needed. Stir in Parmesan and cotija cheeses; continue stirring over medium heat until nice and thick.

Wrap the stack of tortillas in a towel (or paper towels) and microwave on high until softened about 45 seconds.

Spread 2 heaping tablespoons of the potato mixture on half of a tortilla then sprinkle with cilantro and press the other half of the tortilla over potatoes to make a taco shape; the mixture will hold the taco together. Continue to assemble tacos while tortillas are warm.

Heat a large skillet over medium heat. Add the oil and fry the tacos turning them over occasionally until golden brown on both sides about 5 minutes. Drain on paper towels and serve hot.