Name: Air Fryer Mashed Potato Tacos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 1 pound Russet potatoes (about 3 medium potatoes); 1 cup cottage cheese (see notes); 1 teaspoon salt (see notes); 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon smoked paprika; ½ teaspoon cumin; ½ teaspoon chili powder; 10 corn tortillas; Lettuce (for topping); Tomato (for topping); Avocado (for topping); Cheddar cheese (for topping); Red onion (for topping); Cilantro (for topping)

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Introduction

These Air Fryer Mashed Potato Tacos are a creative twist on comfort food, combining creamy seasoned mashed potatoes with crispy corn tortillas. They make a satisfying, easy-to-make meal that’s perfect for a quick weeknight dinner or casual gathering.

A close-up view of a taco made with a light golden-yellow crispy tortilla shell, slightly curved to hold the filling. Inside this shell, the bottom layer is a golden-brown fried fish piece, topped with bright green shredded lettuce, small red diced tomatoes, tiny bits of purple onion, and sprinkled with thin strands of yellow cheddar cheese. The taco is placed on a white plate with a few fresh green cilantro leaves beside it, all set on a white marbled texture surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Russet potatoes (about 3 medium potatoes)
1 cup cottage cheese
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon chili powder
10 corn tortillas
Lettuce, tomato, avocado, cheddar, red onion, cilantro (for topping)

Instructions

Step 1: Peel and dice the potatoes into 1-inch cubes. Place them in a large saucepan or Dutch oven, cover with cold water, and bring to a boil.
Step 2: Boil the potatoes for 10-15 minutes until fork tender and easy to mash.
Step 3: While the potatoes cook, add the cottage cheese to a blender and blend until smooth and creamy.
Step 4: Drain the potatoes and return them to the pot. Add the blended cottage cheese and all the seasonings. Mash until mostly smooth, leaving a few lumps if desired. The mixture should be thick enough to hold in the tortillas; add more cottage cheese or a splash of milk if needed.
Step 5: Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 20 seconds to warm.
Step 6: Spread a few tablespoons of mashed potatoes on half of each tortilla, then fold to close.
Step 7: Lightly spritz the air fryer basket with oil spray and place the folded tacos in a single layer (about 4 at a time). Spritz the tacos with oil on both sides.
Step 8: Cook at 400°F for 6 minutes, until tortillas are crispy. They will crisp more after removal.
Step 9: Repeat the filling and air frying process with remaining tacos. Keep cooked tacos warm in the oven, or rewarm them in the air fryer for 1 minute before serving.
Step 10: Pry open each tortilla and add your favorite toppings such as shredded lettuce and cheddar cheese before serving.

Tips & Variations

For extra creaminess, add a splash of milk or cream while mashing the potatoes if the mixture feels too thick.
Use Greek yogurt instead of cottage cheese for a tangier flavor and smoother texture.
Try adding cooked black beans or corn into the mashed potato filling for added texture and flavor.
Top with salsa or hot sauce for a spicier kick.

Storage

Store leftover mashed potato tacos in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer at 350°F for 3–4 minutes to restore crispness. Avoid microwaving if you prefer the tortillas to stay crispy.

How to Serve

The image shows two soft tacos on a white plate placed on a white marbled texture. Each taco has a warm, light golden tortilla shell folded around three layers: a crispy golden-brown fried fish fillet at the bottom, topped with bright green shredded lettuce, then finished with small chunks of red tomato, diced purple onion, and a sprinkle of shredded yellow cheddar cheese. There is a fresh sprig of green cilantro on the side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Russet potatoes work best for their starchy texture, which yields a fluffy mash that holds well as a taco filling. You can substitute Yukon Gold potatoes, but the filling may be creamier and less fluffy.

Can I prepare the mashed potato filling in advance?

Yes, you can make the mashed potato filling ahead of time and store it in the refrigerator for up to 2 days. Rewarm gently before assembling the tacos so it’s easy to spread but still thick enough to hold its shape.