The Must-Have Mashed Potato Flauta Recipe That’ll Make You Think You Were at a Taco Shop (On the Real)
Mashed potato tacos are good. Mashed potato rolled tacos are even better. And mashed potato flautas, well, they’re the freaking best.
I mean, c’mon? A fried potato-stuffed flour tortilla topped with guacamole, tomato and lettuce! You can’t pretend that just reading it alone doesn’t make your mouth water.
And who knew they were easy as hell to make?
The key with these mashed potato flautas is to not get too crazy with it.
Sometimes people make such a fuss with Mexican food, that the recipe completely misses the mark.
Keep it simps.
Makes 6 Mashed Potato Flautas
Ingredients You’ll Need
6 Flour Tortillas (I used “snack” size. Aka 6-inch diameter. Luckily they sell them here in SD)
1 russet potato, peeled and cut into 1-inch cubes
2 avocados, pitted and peeled
1 roma tomato
2 cups romaine lettuce, chopped into shreds
sea salt and black pepper
1 tsp vegan butter
- In a medium-sized pot, boil water. When water is boiling add potatoes.
- While potatoes are boiling, make guacamole in a medium-sized bowl. With a spoon, mix and smash avocados with a tsp. of salt and a ½ tsp. of black pepper.
- In frying pan, heat up canola oil and get it ready for frying.
- When the potatoes can easily be poked with a fork, drain them. Add them to a bowl with the butter and mash with a fork.
- Grab a flour tortilla and place a small amount (about 1 ½ – 2 spoon scoops) of the mashed potatoes in the center of the tortilla. Roll it tightly.
- With tongs, place the rolled flauta in the frying oil, flipping until all sides are golden brown.
- Repeat step 6 and 7 until you have 6 flautas.
- Top with guacamole, tomatoes and lettuce.