Start by peeling and cubing the potatoes. Place them in a pot filled with salted water and boil until tender (about 15-20 minutes).

Drain the potatoes and return them to the pot. Season with salt and pepper, and mash until smooth. If using cheese, fold it in at this stage for an extra creamy filling.

In a separate pan, lightly warm the tortillas on low heat for about 10 seconds on each side, making them pliable. This prevents them from cracking when you roll them.

Spoon a generous amount of the potato mixture into the center of each tortilla and roll them up tightly. Ensure the edges are sealed.

In a deep skillet, heat the oil over medium-high heat until hot but not smoking. You can test it by dropping a small piece of tortilla; it should sizzle.

Carefully place a few flautas into the hot oil, frying until golden brown on all sides (about 2-3 minutes). Don’t overcrowd the pan.

Remove the flautas and drain on a paper towel to absorb the excess oil. Serve hot with sour cream and salsa.