Mashed Potato Burritos

4 large potatoes, peeled and diced
6 burrito-size (10-inch) flour tortillas
Milk
Salt to taste
Freshly ground black pepper to taste
You favorite salsa
1/2 cup of grated cheddar cheese
1/2 cup of crumbled farmers' cheese

Preheat the oven to 400 degrees.

In a pot or Dutch oven, cover the diced potatoes with water. Bring to the boil, lower to a gentle simmer, and cook until tender.

Meanwhile, wrap the entire batch of tortillas in foil and warm in the oven.

Drain the potatoes when they're done.

Combine the drained potatoes with a small amount of milk and mash. Add enough milk to make the desired consistency. Season with the salt and pepper.

Divide the mashed potatoes among the warmed tortillas, spreading some down the center of each.

Spread a little of the salsa over the potatoes and then sprinkle with some cheese.

Roll the filled tortillas as you would a burrito and eat out of hand. Offer extra salsa on the side.

You may enjoy adding some diced raw onion with the salsa. The crunch is pleasurable.