Place <quantity>8</quantity> yellow potatoes in a pot and cover with water

Add a generous pinch of salt, bring to boil and simmer until cooked through

Finely chop <quantity>1</quantity> green onion

Drizzle a pan over medium-low heat with vegetable oil into and add the chopped green onion

Season with salt and black pepper to taste and sauté until the onion is translucent

Drain the cooked potatoes and mash them whole with a fork

Add the sautéed green onion to the mashed potatoes and add salt to taste

Crumble <quantity>¼<unit>cup</unit></quantity> of queso fresco directly over the mashed potatoes and season with black pepper to taste

Gently mix all the ingredients together to form a smooth, velvety purée. Do not over knead

Grease your hands with vegetable oil and make round and flat circles with the purée

Melt <quantity>1<unit>tbsp</unit></quantity> of butter in a pan over medium heat and add the potato patties in batches

Sear them on both sides

Season with salt to taste. The lapingachos are ready

Enjoy!