Idaho® Potato Flautas
Monica Kass Rogers
- 6 Idaho® potatoes (peeled and chopped)
- 5 cloves of garlic (smashed and peeled)
- 4 tablespoons butter
- 1 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground chipotle pepper
- 12 tortillas
- olive oil
- 1 1/2 cups grated Monterey Jack cheese or the cheese of your choice.
- crema or sour cream
- pico de gallo
- Peel Idaho® potatoes and chop into rounds.
- Smash and peel garlic cloves.
- Add potatoes and garlic to a pot and cover with water.
- Place pot over a medium high flame and boil for 20 minutes or until fork tender.
- Drain potatoes and garlic. Set to the side.
- In a pot melt butter, then add in drained potatoes and garlic.
- Mash with potato smasher until combined.
- Sprinkle in seasoning salt, black pepper, and ground chipotle pepper. Mix to combine.
- I suggest putting mashed potatoes in the fridge overnight, and using the next day.
- Preheat oven to 450 degrees Fahrenheit.
- Take a flour tortilla and lightly brush on one side with a dab of olive oil.
- Then flip the tortilla over and on the side that is not brushed with olive oil, fill the center with a few teaspoons of mashed potatoes.
- Top the potatoes with two tablespoons of grated monterey jack cheese.
- Then roll the tortilla around the potatoes to create your flauta.
- Place the flauta seam side down on a aluminum foil covered baking sheet.
- Repeat until the desired amount of flautas are made.
- Then place in the oven for 20 to 25 minutes until flautas are crispy and browned.
- Remove from oven and serve with guacamole, crema, and pico de gallo.
Time Saving Tip: The mashed potatoes can be made two days ahead. I prefer to prepare the flautas using left-over cold potatoes.