TAQUITOS DE PAPA W/ CREAMY SALSA VERDE

1.Steam or boil peeled and chopped potatoes for 15-20 minutes until fork tender and cooked all the way. In a bowl add cooked potatoes, salt, pepper, garlic powder, vegan butter and non dairy milk. Mash to combine.
2.Heat tortillas slightly so that they are bendable. I usually wrap a stalk of tortillas in a dish towel and microwave for 30-45 seconds until soft. Or you can heat them individually on a pan.
3.Add 2-3 tbsp potatoes to the center of a tortilla and roll it up. Don’t let too much of the potato near the edge.
4.Add enough oil to the bottom of a pan (about 2 inches) and fry for 2-3 minutes on each side or until golden brown. BE CAREFUL frying! Add your crispy tacos to a plate lined with paper towels. Do this in batches letting a little room in between each taco. You can also bake them at 375 for 10 minutes… just brush with a little oil on both sides.
5.For the creamy salsa roast peeled tomatillos until charred on both sides and in a pot combine cashews, Serrano and garlic cloves and boil for 15—20 minutes ( you can Also boil these along with the potatoes to make it easier). Add the boil cashews, Serrano pepper (stem removed), garlic, tomatillos, a pinch of salt, 1/4 cup water and handful of cilantro to a blender and blend on high! Blend until smooth. Taste and add more salt if needed.
6.To serve, add a few spoonfuls of salsa to plate, then add your rolled tacos, top off with more sauce and crema!