Preheat oven to 425°F. Place the peeled garlic cloves on a piece of aluminum foil. Season with salt, pepper, and olive oil. Wrap into a tight package and secure with another piece of foil, making sure the ends are tightly folded over to prevent oil leakage. Roast in the oven, untouched, for about 25 t0 30 minutes.

Place the peeled and diced potatoes into a pot, cover with cold water and bring to a boil. Cook until the potatoes are fork tender, about 25 minutes. Drain and transfer to a large bowl, or back into the pot. Add the butter, buttermilk, sour cream, salt, pepper, onion powder, garlic powder, and paprika. Mash and smash the potatoes until smooth and slightly chunky. If the potatoes appear to be too dry, add a splash more buttermilk. Stir in the sliced scallions.

Heat a large skillet over medium-high heat with about 2 inches of oil. Once the oil is hot, fry the tortillas into taco shells until they are crispy and golden brown all around. If you need help in frying the shells, use the photo visuals up above! Drain on a paper towel lined plate and then transfer to a cooling rack placed over a baking sheet. Once all the shells are fried, rewarm them in the oven.

Smash the avocados in a bowl with salt, pepper, and fresh lime juice. Serve the tacos with diced tomatoes, shredded iceberg lettuce, shredded cheddar cheese and salsa, if desired. Serve right away. Filling can be made in advance and stored in the fridge until ready to eat, just reheat. Fry the tortilla shells just before serving. Enjoy!