Start by boiling the russet potatoes in a large pot of salted water for about 15-20 minutes or until tender when pierced with a fork. Drain and let cool slightly.

In a large bowl, mash the boiled potatoes until creamy.

Stir in the shredded cheddar cheese, sour cream, garlic powder, onion powder, chili powder, salt, and pepper. Mix until well combined.

Warm the flour tortillas in a dry skillet over medium heat for about 10 seconds on each side.

Spoon a generous amount of the cheesy potato mixture onto each tortilla and fold in the sides, rolling tightly from the bottom to form a burrito.

In a large skillet, heat the olive oil over medium heat. Once hot, place the burritos seam-side down in the skillet and fry for about 2-3 minutes on each side until golden brown and crispy.

Remove burritos from the skillet and let them drain on a paper towel. Serve with your favorite toppings.