Ingredients:

• 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.
• guacamole
• crema or sour cream
• pico de gallo

Directions:

1. Peel Idaho® potatoes and chop into rounds.
2. Smash and peel garlic cloves.
3. Add potatoes and garlic to a pot and cover with water.
4. Place pot over a medium high flame and boil for 20 minutes or until fork tender.
5. Drain potatoes and garlic. Set to the side.
6. In a pot melt butter, then add in drained potatoes and garlic.
7. Mash with potato smasher until combined.
8. Sprinkle in seasoning salt, black pepper, and ground chipotle pepper. Mix to combine.
9. I suggest putting mashed potatoes in the fridge overnight, and using the next day.
10. Preheat oven to 450 degrees Fahrenheit.
11. Take a flour tortilla and lightly brush on one side with a dab of olive oil.
12. 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.
13. Top the potatoes with two tablespoons of grated monterey jack cheese.
14. Then roll the tortilla around the potatoes to create your flauta.
15. Place the flauta seam side down on a aluminum foil covered baking sheet.
16. Repeat until the desired amount of flautas are made.
17. Then place in the oven for 20 to 25 minutes until flautas are crispy and browned.
18. Remove from oven and serve with guacamole, crema, and pico de gallo.
19. Enjoy!

Time Saving Tip: The mashed potatoes can be made two days ahead. I prefer to prepare the flautas using left-over cold potatoes.