2 lb fingerling potato (900 g), or small Yukon Gold Potatoes, cooked with skin on
¾ cup butter (170 g), 1 1/2 sticks, melted
8 cloves garlic, finely chopped
1 cup heavy cream (240 mL), warmed
salt, to taste
white pepper, to taste
16 flour tortillas, 6-inch
pepper jack cheese, shredded, to taste
16 fried corn taco shells
lime juice
pico de gallo, carrot
Nutrition Info
Calories 351
Fat 19g
Carbs 41g
Fiber 2g
Sugar 1g
Protein 5g
How to Make It
1. Step
Cover the potatoes with cold water and simmer until tender, about 20–25 minutes.
2. Step
Warm the chopped garlic in the butter over low heat until softened but not browned, about 10 minutes. Add the cream and bring to a boil.
3. Step
Coarsely mash the potato mixture and fold in the warm garlic mixture while the potatoes are still warm.
4. Step
Season to taste with salt and white pepper. Keep warm.
5. Step
Make the double-decker taco shell: on a griddle over low heat, sprinkle a tortilla with about 2 tablespoons shredded pepper jack cheese. Once the cheese melts, place the fried corn taco shell on the cheesy tortilla and press the tortillas together to create the double decker taco.
6. Step
Mix the warm potatoes with lime juice and place in the double decker taco. Top with 2–3 tablespoons of Carrot Pico de Gallo.
