Boil potatoes: Start by peeling and dicing the russet potatoes. Place them in a pot of boiling water and cook for about 15-20 minutes, or until fork-tender. Drain them well.

Mash potatoes: In a mixing bowl, add the drained potatoes along with olive oil (or butter) and sour cream. Gently mash until everything is combined and creamy, but leave some texture for a delightful bite.

Fill tortillas: Lay out your flour tortillas and spoon an even amount of the cheesy potato filling in the center of each one. Sprinkle shredded cheese generously on top, ensuring each tortilla is deliciously loaded.

Roll and toast: Carefully fold in the sides of the tortillas and roll them up tightly. If desired, heat a skillet over medium heat and toast the burritos for 2-3 minutes on each side until golden and crispy.