Instructions: Heat the tortillas in a dry hot skillet until warm and flexible.

Spread some of the mashed potatoes down the center of each tortilla, sprinkle with grated cheese, and roll the tortillas tightly, securing each with a toothpick. Set aside. Combine the water, tomatillos, half the chopped onion, half the garlic, and the Jalapenos in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes. Drain and reserve the liquid. Combine the cooked ingredients with the remaining onion, remaining garlic, cilantro, avocado, salt, and pepper in an electric blender or food processor and blend until smooth. Add a little of the reserved cooking liquid if necessary to thin the sauce - it should be thick but pourable. Heat the oil to a depth of about 1/2 inch (1 cm) in a skillet over high heat and fry the tacos a few at a time until crisp and golden brown on all sides. Drain on paper towels. Place three tacos per serving on serving plates and top with the green sauce.

Stir together the sour cream and half-and-half and spoon over the tacos. Garnish with shredded cheese and serve immediately.

Serves 4
to 6.

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