Dinner

Air Fryer Mashed Potato Tacos Recipe

ByClara Bennett February 1, 2026February 1, 2026

Introduction

These Air Fryer Mashed Potato Tacos offer a comforting twist on a classic favorite. Creamy mashed potatoes spiced just right make a delicious filling for crispy, golden tortillas. Perfect for a quick weeknight meal or a fun family dinner.

Two soft corn tortillas filled with a golden brown fried piece of fish at the bottom layer, topped with bright green shredded lettuce, small red diced tomatoes, purple onion pieces, and thin yellow shredded cheese scattered on top. The tacos rest on a white plate, with fresh green cilantro leaves placed beside them. The scene is set on a white marbled surface, with a warm natural light enhancing the colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Russet potatoes (about 3 medium potatoes)
1 cup cottage cheese
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon chili powder
10 corn tortillas
Lettuce, tomato, avocado, cheddar, red onion, cilantro (for topping)

Instructions

Step 1: Peel and dice the potatoes into 1 inch cubes and place them in a large saucepan or Dutch oven. Cover with cold water and bring to a boil.
Step 2: Boil the potatoes for 10–15 minutes until fork tender and easy to mash.
Step 3: While the potatoes boil, add the cottage cheese to a blender and blend until smooth and creamy.
Step 4: Drain the potatoes and return them to the pot. Add the blended cottage cheese and all the seasonings. Mash until mostly smooth with a few lumps remaining; the mixture should be thick enough so it doesn’t ooze out of the tortillas. Add a splash of milk or more cottage cheese if needed.
Step 5: Place the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 20 seconds to warm them.
Step 6: Spread a few tablespoons of the mashed potato mixture on half of each tortilla, then fold to close.
Step 7: Spray your air fryer basket with oil and arrange the tacos in a single layer. Spray the outsides of the tacos lightly with oil as well.
Step 8: Cook the tacos at 400°F for 6 minutes until the tortillas are crispy and golden.
Step 9: Repeat with remaining tacos, keeping cooked ones warm in the oven. For serving, you can rewarm all tacos in the air fryer for 1 minute if needed.
Step 10: Carefully open each taco and add your preferred toppings such as shredded lettuce and cheddar cheese.

Tips & Variations

Use Yukon Gold potatoes for a creamier texture if you prefer.
Swap cottage cheese for sour cream or Greek yogurt for a different flavor profile.
Add a pinch of cayenne pepper if you like extra heat in your filling.
Try topping with salsa, jalapeños, or pickled onions for added zest.

Storage

Store leftover mashed potato tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for a couple of minutes to keep the tortillas crispy. Avoid microwaving if you want to maintain the crisp texture.

How to Serve

A black air fryer basket filled with eight corn tacos arranged vertically in two rows. Each taco has a golden fried layer inside, topped with finely chopped red tomatoes, purple onions, green leafy lettuce, and shredded yellow cheese. The tacos show a light brown toasted texture on the outside with bright, fresh, colorful toppings scattered on top. The basket sits on a wooden surface with part of a white marbled texture visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Russet potatoes work best for their starchy texture, but Yukon Gold or even red potatoes can be used. Just note the texture and flavor may vary slightly.

What can I substitute for cottage cheese?

If you don’t have cottage cheese, you can use sour cream, Greek yogurt, or cream cheese blended smooth. These will keep the filling creamy and flavorful.