Crispy Cheese Shell Mashed Potato Taco

20260809, #breakfastdiary 1802, 26°C/cloudy Havarti cheese melts easily when heated, which makes it great in gratins and sandwiches. Melt it in a pan and let it cool, and it holds up perfectly as a crispy taco shell. Creamy mashed potato tucked between crispy Havarti cheese~😃 about 895 kcal Crispy Cheese Shell Mashed Potato Taco

3 potatoes, 30g butter, salt, pepper, 2-3 slices Havarti cheese

1. Peel the potatoes, cut into chunks, add salt, and boil until soft. 2. In a mixing bowl, combine the potatoes from step 1 with 30g butter, salt, and about 1t pepper. Add 1 cup of milk to adjust to your desired consistency. 3. Lay Havarti cheese in a pan and cook until the edges turn golden. Let it sit for about 5 minutes, then peel off once cooled. 4. Lay the Havarti cheese from step 3 on a plate, top with the mashed potato from step 2, and fold the cheese in half.