Flautas de Papa

Wash the Russet potatoes thoroughly. Place the Russet potatoes in a large pot, cover with water, and add 5 grams of Salt. Bring to a boil and cook until the Russet potatoes are very tender when pierced with a fork, about 20-25 minutes.

Drain the cooked Russet potatoes and let them cool slightly. Peel the Russet potatoes and place them in a large bowl. Mash the Russet potatoes until smooth.

Add 50 grams of Mexican crema and 50 grams of crumbled Queso Cotija to the mashed Russet potatoes. Season with 2 grams of Salt. Mix well until all ingredients are fully incorporated and the potato filling is creamy.