Carb Heaven Crispy Potato Tacos

In a large stockpot place potatoes, garlic and enough COLD water to cover the potatoes (always, always, always start with cold water. If you start with warm or hot water the outside of the potato will turn to mush before the inside of the potato is ready to go).

Boil until fork tender, about 15 minutes.

Drain potatoes and pour back into pot.

Add milk, butter and yogurt and mash until creamy with a few discernible lumps.

Sprinkle salt and incorporate the chopped chipotle pepper and adobo sauce into the potatoes and stir to combine.

Let cool slightly or refrigerate overnight (This concoction will also make for some killer mashed potatoes, but I digress).

Warm corn tortillas 15-20 seconds on the stove or-gasp! - the microwave until pliable.

Scoop about a tablespoon of the potato mixture onto a warm tortilla and gently fold over creating half-moons/joker faces.

Using the tried and true, old-school method pin the tacos with a wooden toothpick (or skewer) to make sure filling doesn’t leak out will frying.

In a skillet heat about 2 inches of oil on medium heat. To test if oil is hot enough stick the end of a wooden spoon in the oil and watch for small bubbles to surround the spoon, or alternatively sacrifice a small piece of tortilla and toss into the oil. Oil is ready when the tortilla begins to sizzle and begins to brown.

Place folded tacos into the oil and cook for 2-4 minutes on each side or until golden deliciousness is achieved. Using tongs remove tacos from the oil and place on a paper towel-lined plate.

Let cool for about 3 minutes. When ready to serve gently peel open taco, pointing it away from your face as to avoid a potato facial. Top with lettuce, cheese, yogurt and tomatoes. Eat then take a nap. Carb nirvana has arrived.