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Corn tortillas stuffed with seasoned mashed potatoes, rolled, and fried to a satisfying crunch. These vegetarian flautas are a family favorite topped with lettuce, crema, and salsa.
Peel and chop the russet potatoes into large chunks, then boil them in salted water over medium-high heat until fork-tender, about 18–20 minutes.
Drain thoroughly and return potatoes to the pan; mash until smooth, then incorporate the salt, black pepper, garlic powder, and onion powder evenly while the potatoes are still warm.
In a dry skillet over medium heat, warm the corn tortillas one at a time for 10–15 seconds per side to make them pliable and prevent cracking during rolling.
Spread a generous spoonful of the seasoned mashed potatoes along one edge of each tortilla, then tightly roll into a cigar shape; set aside seam side down.
Pour vegetable oil into a large skillet to ¼-inch depth and heat over medium-high until shimmering; working in batches, fry the flautas seam-side down for 2–3 minutes per side until golden and crisp, transferring finished flautas to a paper towel–lined plate.
To serve, top the hot flautas with shredded romaine lettuce, a drizzle of Mexican crema, and plenty of salsa.
