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Mashed Potato Tacos

Eileen Goltz | Dairy

My friend Maris is a vegetarian and this is her nod to the day


5 large potatoes, peeled and chopped

1/4 cup milk

1 1/2 teaspoons chili powder

1/4 teaspoon cumin

1 cup chopped green onions

1-1/2 cups shredded cheddar cheese

1 (12 ounce) package corn tortillas

1 cup Ranch-style salad dressing


Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions, chili powder, cumin and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick. In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.