Step 1: Prepare the Potatoes

1. Wash and Peel the Potatoes: Thoroughly wash the potatoes under cold running water to remove any dirt or debris. Peel the potatoes using a vegetable peeler. Peeling ensures a smoother mashed potato filling.
2. Cut the Potatoes into Cubes: Cut the peeled potatoes into roughly 1-inch cubes. Uniformly sized cubes will ensure even cooking. Smaller cubes will cook faster.
3. Boil the Potatoes: Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are fork-tender. They should be easily pierced with a fork without resistance. Avoid overcooking, as the potatoes can become waterlogged.
4. Drain the Potatoes: Once the potatoes are tender, carefully drain them in a colander. Allow them to steam for a minute or two to release excess moisture. This will help prevent a soggy filling.

Step 2: Sauté Aromatics and Build Flavor

1. Heat Olive Oil: In the same pot (now empty) or a large skillet, heat the olive oil over medium heat. Allow the oil to shimmer, indicating it’s hot enough.
2. Sauté Onion: Add the diced yellow onion to the hot oil and sauté for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning. Sautéing the onion softens its flavor and brings out its sweetness.
3. Add Garlic and Spices: Add the minced garlic, chili powder, cumin, smoked paprika, garlic powder, and onion powder to the skillet with the softened onions. Cook for another minute, stirring constantly, until fragrant. This step blooms the spices, enhancing their flavor. Be careful not to burn the garlic.

Step 3: Mash and Season the Potatoes

1. Return Potatoes to Pot: Add the drained and slightly steamed potatoes back to the pot or skillet with the sautéed aromatics and spices.
2. Mash the Potatoes: Using a potato masher, mash the potatoes directly in the pot or skillet. Mash until smooth and creamy, or leave slightly chunky if you prefer a more rustic texture. For a smoother consistency, you can use a ricer or food mill, but a masher works perfectly well.
3. Season with Salt and Pepper: Season the mashed potatoes with salt and black pepper to taste. Start with the recommended amounts and adjust according to your preference. Taste and season as needed.

Step 4: Incorporate Cheese and Cream (Optional)

1. Add Cheese: Stir in the shredded cheddar cheese and Monterey Jack cheese into the hot mashed potatoes. Mix until the cheese is melted and evenly distributed throughout the potato mixture. The heat from the potatoes will melt the cheese beautifully.
2. Add Milk or Cream (Optional): If desired, stir in the milk or cream for extra creaminess. Mix until well combined and the filling is smooth and slightly looser in consistency. If you prefer a thicker filling, omit the milk or cream.

Step 5: Assemble the Taquitos

1. Warm the Tortillas: This is crucial for preventing the tortillas from cracking when rolled. There are several methods to warm tortillas:

   • Microwave: Stack the tortillas and wrap them in a damp paper towel. Microwave on high for 30-60 seconds, or until softened.
   • Skillet: Heat a dry skillet or griddle over medium heat. Warm each tortilla individually for about 10-15 seconds per side, until pliable.
   • Oven: Preheat oven to 350°F (175°C). Wrap tortillas in foil and bake for 10-15 minutes, or until softened.

2. Fill and Roll the Taquitos: Working with one warmed tortilla at a time, place about 2-3 tablespoons of the cheesy potato filling near one edge of the tortilla. Roll the tortilla tightly around the filling, starting from the filled edge, to form a taquito. Secure the roll with a toothpick if necessary, especially if frying. Repeat with the remaining tortillas and filling. Don’t overfill the tortillas, as they may burst during cooking.

Step 6: Cook the Taquitos (Frying or Baking)

Frying Method (Crispy and Authentic):

1. Heat Oil for Frying: Pour enough vegetable oil or canola oil into a deep skillet or pot to reach a depth of about 1-2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate oil temperature. If you don’t have a thermometer, test the oil by dropping a small piece of tortilla into it. It should sizzle immediately and turn golden brown in about 30 seconds.
2. Fry the Taquitos: Carefully place a few taquitos at a time into the hot oil, seam-side down first if using toothpicks. Do not overcrowd the skillet, as this will lower the oil temperature and result in greasy taquitos. Fry for about 2-3 minutes per side, or until golden brown and crispy.
3. Drain Excess Oil: Remove the fried taquitos from the oil using tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. This step is crucial for crispy, non-greasy taquitos.

Baking Method (Healthier and Easier Cleanup):

1. Preheat Oven: Preheat oven to 400°F (200°C).
2. Prepare Baking Sheet: Line a baking sheet with parchment paper or foil for easier cleanup.
3. Brush with Oil (Optional): Lightly brush the taquitos with olive oil or spray with cooking spray. This will help them crisp up in the oven.
4. Bake the Taquitos: Arrange the taquitos in a single layer on the prepared baking sheet, seam-side down. Bake for 15-20 minutes, flipping halfway through, or until golden brown and crispy. The baking time may vary depending on your oven.
5. Broil for Extra Crispiness (Optional): For extra crispy taquitos, broil for the last 1-2 minutes, watching carefully to prevent burning.

Step 7: Serve and Enjoy!

1. Remove Toothpicks (if used): If you used toothpicks to secure the taquitos, carefully remove them before serving.
2. Serve Hot: Serve the Cheesy Potato Taquitos immediately while they are hot and crispy. They are best enjoyed fresh.
3. Garnish and Serve with Dips: Garnish with your favorite toppings and serve with your choice of dipping sauces. See “How to Serve” section for serving suggestions.