Three-Cheese Potato Tacos

Name: Three-Cheese Potato Tacos
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 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)

– Makes 10-12 tacos –

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Ingredients

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)

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