• Start by peeling your potatoes, and dicing them into 1 inch cubes. Add them to a pot, cover with cold water and bring to a boil. Cook for about 15 minutes, until they are fork tender. Then drain them well.
  1 pound russet potatoes
• Using a potato masher or fork mash the potatoes. Add milk and sour cream and mix until the mixture is well blended and pretty smooth. It is up to you how chunky or smooth you want to leave the potatoes.
  2 Tablespoons milk, 1/4 cup sour cream
• Add the cheddar cheese, salt and pepper and taste to adjust the seasoning.
  1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup shredded cheddar cheese
• Wrap the corn tortillas in a towel and microwave for 45 seconds until they are warmed through.
  10 corn tortillas
• Put about 1/4 cup of potato mixture onto half of the tortilla and fold it to close. Repeat with the remaining ingredients.
• Heat oil in a large skillet over medium high heat. Once the oil is hot add 2-3 tacos to the pan and cook for 2-3 minutes per side until they are golden brown.
  Oil for frying
• Place on a wire rack or paper towel to drain before serving.

To Make The Dip

• Use a fork to break up the Queso Fresco in a large bowl.
  1 cup Queso Fresco cheese
• Add the sour cream and mix until it is well blended and mostly smooth.
  1 cup sour cream
• Add the cilantro. cumin, chili powder, and onion powder. Stir until it is combined.
  1/4 cup chopped cilantro, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder, 1/4 teaspoon onion powder
• Season with salt and pepper, taste and adjust as necessary.
  salt and pepper to taste
• Store covered in the fridge until ready to use.