I love making these for a crowd or for a party! They are always the first to go and with some homemade salsa… it really doesn’t get better than that! We love making them into flautas but you can also make tacos if you like. They’re so so good! And they make way more than I think every time which is perfect when you need to feed a bunch of people! You can easily make a double or triple batch.

Ingredients 

• 5 Yukon gold potatoes
• 3 serranos, sliced
• Butter, two to three tablespoons
• Milk, a couple of tablespoons 
• Cheese 
• Flour tortillas, taco size, about 10 (depending on the size) 
• Salt 
• Oil for frying 
• To serve: guacamole, sliced cabbage, and salsa 

Directions

1. Add your potatoes to a large pot and fill with cold water and lots of salt. Bring to a boil and cook until tender with a fork, about 15 minutes but check a few times to make sure they don’t overcook.
2. Once cool enough to handle, remove the skin and add the potatoes to a bowl. Mash with salt, serranos, milk, and butter. Stir in the cheese and anything else you’d like. I like to keep it pretty chunky, so there is some texture.
3. Wrap the tortillas in paper towels and microwave for about 10 seconds. They should be soft and a little warm, which will make for easier rolling. 
4. Fill the tortillas with a little bit of the filling and fold them in half if making tacos or roll them up if making flautas. The amount of tortillas you need will depend on how much filling you use — I did about one to two tablespoons per tortilla. 
5. Add a thin layer of oil to a skillet and get it nice and hot. Add the flautas (or tacos) and press down. Flip once they’re golden brown and continue to cook until that side is golden to your liking.  
6. Remove and place the tacos on a plate lined with paper towels. Finish with salt and wait to cool slightly before serving. Continue until you’re done frying all of them. 
7. Serve with sliced cabbage on top, salsa, guacamole, cilantro, and any other toppings you like!