Disclosure: This post is sponsored by The Idaho Potato Commission. The recipe and opinions are 100% my own.
I love to make mashed potatoes when I have a nice bounty of Idaho potatoes in the house. I usually make mashed potatoes for dinner and whatever is left-over I put in the fridge for a batch of potato flautas the next day. I feel it works best if you use cold mashed potatoes, but you can also make a fresh batch of mashed potatoes and use them right away. Either method is going to give you delicious easy to make potato flautas. Instead of frying my flautas, I bake mine. Baking them eliminates a lot of grease (making them healthier for you), and it keeps the potatoes in place. Once I pull them out of the oven, I serve my potato flautas a top a bed of lettuce, and dress them up in guacamole, crema, and pico de gallo. It’s a beautiful vegetarian meal that takes minutes to make.
Ingredients for Potato Flautas:
- 6 – small 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
Watch video above for instructions!!!
- 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.