Roasted Poblano Potato Tacos

Ingredients

• 2 1/2 pounds russet potatoes, peeled and cut into 2" cubes
• 2 poblano peppers
• 1/4 cup butter
• 1/4 cup milk
• 1 cup sour cream, plus more for serving
• 1 cup cheddar cheese, shredded
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground pepper
• 40 mini corn tortillas
• oil for frying
• salsa verde
• cilantro, chopped

Instructions

1. Place poblano peppers on a baking sheet. Place on the top rack of the oven and broil on high, turning periodically, until skin is charred, about 10 minutes per side.
2. Transfer to a bowl and cover with plastic wrap to steam.
3. When cool enough to handle, remove seeds and peels. Chop coarsely and set aside.
4. In a large pot bring water to a boil. Add potatoes. Return to a simmer and cook until tender, about 15-20 minutes.
5. Drain cooked potatoes and return them to the pot over low heat. Add butter and milk.
6. Using a potato masher, mash until smooth.
7. Stir in chopped roasted poblanos, sour cream, shredded cheese, salt, cumin, and pepper. Filling can be made up to two days in advance.
8. Line a baking sheet with paper towels. Using a heavy-bottomed pot, heat 2-3 inches of oil over medium high heat.
9. Fill tortillas with 2 tablespoons of potato filling into the center of each tortilla and fold in half.
10. Fry in small batches, turning once, until golden, about 2-3 minutes per side.
11. Transfer to a paper lined baking sheet to drain.
12. Serve with sour cream and salsa verde. Garnish with cilantro.