4 cups Yukon or Russet potatoes, peeled and quartered
2 tablespoons salt, divided
4 tablespoons Cabot Unsalted Butter
½ cup milk
2 garlic, minced (optional)
1 ounce Cabot Sharp Cheddar, shredded (about ¼ cup)
⅛ cup Parmesan cheese, grated
1 cup canola oil (for frying tacos)
12 corn tortillas
8 ounces Cabot Monterey Jack, shredded (about 2 cups)
To see how to make this recipe, visit Muy Bueno Cookbook.
Photo courtesy of Yvette Marquez-Sharpnack .