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Mash Potato (Fried Chicken Tacos)
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Prep
10 minutes
Cook
25 minutes
Total
35 min
Serves
6 servings
Buttery, chunky, and just rich enough, these aren't meant to be silky. The texture is deliberately left a little rough so the mash holds its shape inside a taco instead of sliding out.
Ingredients
- 180 g (6¼ oz) potatoes, peeled
- 1½ tbsp half-and-half
- 6 g butter
- salt and pepper, to taste
Instructions
- 1Cut potatoes into even chunks and place in a pot. Cover with cold water.
- 2Bring to a boil and cook until a fork slides in and out easily, about 20 minutes.
- 3Drain completely.
- 4Add half-and-half and butter. Mash until chunky, not smooth.
- 5Season with salt and pepper.
Cook's Note
Drain the potatoes well before mashing, any leftover water in the pot dilutes the flavor and makes the mash loose. A few lumps left in is exactly right here. Smooth mash falls out of tacos.
Best Served With
Used as the base layer for fried chicken tacos. Also works as a side with grilled or braised meats.
Why This Recipe Works
Chunky mash holds its shape in a taco better than a smooth puree. The butter and half-and-half add enough richness without making it heavy. Starting in cold water means the potatoes cook through evenly without the outside getting waterlogged while the inside is still hard.
Make It Yours
- Stir in roasted garlic for more depth
- A pinch of chipotle powder adds a smoky edge
- Use sour cream instead of butter for a tangier version
- Top with sliced green onion before serving
Leftover Strategy
Reheat in a pan with a splash of half-and-half on low heat, stirring until warm. Keeps 3 days refrigerated.
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Pairing
As a taco component it doesn't need a pairing of its own. As a side dish, it works with just about any grilled or braised protein.