Food & Drink Magazine

Mashed Potato Taquitos

By Chuck Underwood @brandnewvegan

Have leftover mashed potatoes? Make these mashed Potato Taquitos! They're incredibly easy and super tasty with my Tomatillo Avocado Salsa!

A tray of mashed potato taquitos with a bowl of tomatillo avocado salsa to dip in

It was a toss-up whether to combine the taquitos recipe and salsa recipe together or not, but since the Tomatillo Avocado Salsa can be used for so many things I thought it'd be best to separate them.

This recipe was inspired by the hot weather we're having and coming up with something that doesn't require a lot of stove time.

The salsa can be made entirely in the blender, the potatoes were cooked in my Instant Pot, and the Taquitos were air-fried, so mission accomplished.

I realize not everyone has an Instant Pot or Air Fryer, but they are incredibly handy, especially as the temperature continues to rise.

Of course, you can make this recipe entirely with your stove too by boiling your potatoes and baking your taquitos.

Here are the two appliances I own and I'll drop some affiliate links if anything interests you. I do earn from qualified purchases but at no extra cost to you.

Mashed Potato Taquitos Ingredients

ingredient shot for mashed potato taquitos

For this recipe you'll need the following:

  • 8-12 corn tortillas (white or yellow)
  • 2 Yukon gold potatoes (about 1 pound)
  • Salt, pepper, onion powder, garlic powder, cumin
  • And I added ¼ cup of my cheese sauce to make them creamy. (You can replace the cheese sauce with dairy-free sour cream or dairy-free milk if you wish)

This is a very simple recipe as all we are going to do is make mashed potatoes.

Cut your potatoes into fourths, then add them to your instant pot along with 1 cup of water, set it to MANUAL, and cook for 7 minutes. Then let it naturally vent for 10 additional minutes or until the vent plug pops back down.

An instant pot with strainer filled with Yukon gold potatoes

Drain and reserve the potato water, just in case you want to add a little to make them even creamier and return the cooked potatoes to the pot.

Add the seasonings and cheese (creamer), then mash. If you want your mashed potatoes even creamier, you can add a little of that potato water until they are as smooth and creamy as you like.

Preparing the Tortillas

Corn Tortillas will crack and break when you try to fold or roll them, so I like to place them in a microwave-safe container, covered with a wet paper towel, and steam them in my microwave for 1 minute.

Or you could heat them, one at a time, for about 20 seconds each side in a hot, dry skillet until they are soft and pliable.

Now that they're soft, carefully spoon a few tablespoons of mashed potatoes into each tortilla and carefully roll.

Photo of me rolling my mashed potato taquitos

I made 8 taquitos in this recipe, for me and my wife, but you will have enough mashed potatoes to make more if you wish. Or, save those leftover potatoes for another meal, they are tasty on their own!

Place each rolled taquito in your air fryer basket, seam side down, and repeat.

Photo of my air dryer tray filled with my mashed potato taquitos

All that's left is to air-fry at 400°F for 5-7 minutes or until browned and crispy. Keep a close eye on them or they will burn!

Serve with my Tomatillo Avocado Salsa as a dipping sauce or my Vegan Guacamole.

Horizontal photo of my mashed potato taquitos and a bowl of my tomatillo avocado salsa

Stay cool y'all and we'll see you next week!

Stack of my mashed potato taquitos with a bowl of tomatillo avocado salsa
Mashed Potato Taquitos

Mashed Potato Taquitos

  • Author: Chuck Underwood
  • Mashed Potato Taquitos
    Prep Time:
    10 min
  • Mashed Potato Taquitos
    Cook Time:
    25 min
  • Mashed Potato Taquitos
    Total Time:
    35 minutes
  • Mashed Potato Taquitos
    8-12 taquitos
  • Mashed Potato Taquitos
    Appetizer, Potatoes
  • Mashed Potato Taquitos
    Instant Pot, Air Fryer
  • Mashed Potato Taquitos
  • Diet: Vegan
Mashed Potato Taquitos
Print Recipe
Mashed Potato Taquitos
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Have leftover mashed potatoes? Make these mashed Potato Taquitos! They're incredibly easy and super tasty with my Tomatillo Avocado Salsa!


  • 8 -12 corn tortillas
  • 2 large Yukon gold potatoes (about 1 lb)
  • 1 cup of water for the instant pot
  • ¼ cup of a plant-based creamer
    • (I used my cheese sauce, you can also use dairy-free sour cream or dairy-free milk)
  • ½ tsp salt
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp ground cumin


  1. Quarter potatoes and add to an Instant Pot
  2. Add water, attach lid, and set to cook on manual for 7 minutes
  3. Let IP naturally vent for 10 minutes before removing the lid
  4. Drain potatoes and reserve water - just in case you want to thin
  5. Return potatoes to pot and add seasonings and creamer
  6. Mash until smooth
  7. Wrap tortillas in wet paper towel and heat in microwave for 1 minute
  8. Carefully spoon 2 Tbs potatoes into each tortilla and roll
  9. Place rolled taquitos onto your air fryer basket and repeat
  10. Air Fry at 400°F for 5-7 minutes, watching carefully
  11. Serve with my Tomatillo Avocado Salsa or Vegan Guacamole


Like This Recipe?  Tips and Donations Are Always Welcome!

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Mashed Potato Taquitos

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