For your Flauta filling, begin by boiling peeled potatoes and do what you would normally do to create mashed potatoes. Once fork tender, crush the potatoes through a ricer and mix in your spicy Mexican cheese and crema mixture, season to taste and then set aside.

For your dipping salsa, simply toss everything into a blender, blitz and then pour into a hot pot that has about 1 tbsp of canola oil. (This will splatter a lot so please use a pot with tall sides)

Season with a bouillon cube or two and simmer for at least 15 minutes or until you get a nice salsa consistency.

In the meantime, preheat some frying oil to 350 F. Soften up some flour tortillas and add some of your potato filling, roll, and secure your roll with a toothpick if needed. fry your flautas until golden brown, drizzle on some crema and then serve with your salsa, some guac and enjoy! Provecho!