Friday, July 24, 2015


Having a group over for an impromptu casual meal can sometime be a bit stressful if there's a vegetarian in  the mix. These would be ideal for just that situation, with the potato replacing the meat, and everything else is just the usual taco fixings.

Firstly,preheat oven to 220c, peel a whole head of garlic, 10-12 cloves, place on a piece of foil, season with salt and pepper and a tablespoon of oil and wrap tightly. Cook for 25-30 minutes.

Peel 1 1/2 kilos or there abouts mashing potatoes, cut up and cover with cold salted water. Bring to boil and cook until tender. Drain, return to pot. Add about 4 tablespoons of butter, 1 cup of milk and 1/4 cup sour cream, roasted garlic, salt and pepper, 1/2 small grated onion and 1 grated clove of garlic and 1/2 teaspoon paprika. Mash until smooth, adding more milk if needed. Add 1/4 cup chopped spring onions. 

And that is it. Now just assemble your usual taco bits

4-6 servings

  • 8 to 10 garlic cloves, peeled
  • 1 tablespoon olive oil
  • 1 1/2 kilos potatoes peeled and cubed
  • 4 tablespoons  butter
  • 1 cup milk
  • ¼ cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 grated small onion
  • 1 clove of garlic, grated
  • ½ teaspoon paprika
  • ¼ cup sliced spring onions
  • taco shells
  • 2 avocados mashed with the juice of 1 lime
  •  tomatoes, diced
  • iceberg lettuce, shredded
  • cheddar cheese, shredded
  • salsa

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