Peel and dice the potatoes into small cubes. Boil in salted water for about 15 minutes until fork-tender.

Drain the potatoes and return them to the pot. Mash while adding cheese, sour cream, spices, and salt until well combined.

Lay a tortilla flat, spoon filling onto one half, fold over sides, and roll tightly.

Heat a skillet over medium heat with a bit of oil or butter. Cook each burrito seam-side down for about 3-4 minutes per side until golden brown.

Let cool slightly before slicing in half. Top with green onions and salsa before serving.