Part 2/3:
The potatoes are cooked in a unique way, starting in cold water and then drained and returned to the pot to help dry out the excess moisture, resulting in a fluffier mashed potato filling. The chef has also added a touch of cream cheese to the mixture, providing a delightful tanginess to complement the other flavors.
Once the filling is ready, the chef begins assembling the flautas, carefully layering the mashed potato mixture, black beans, and avocado inside the tortillas. The flautas are then baked in the oven, allowing them to develop a crispy exterior while maintaining a delicious, melty interior.