Begin by cutting the Yukon gold potatoes into quarters and placing them in a large pot. Cover the potatoes with cold water and add a generous pinch of salt.

Bring the water to a boil, then reduce the heat to a simmer and cook for about 10-15 minutes until the potatoes are fork-tender. Drain the potatoes thoroughly, allowing them to cool slightly.

Once the potatoes are cooled enough to handle, mash them in a large mixing bowl. Stir in the minced garlic, smoked paprika, cayenne pepper, and salt, mixing well to combine.

Take a flour tortilla and place about ½ cup of the potato filling in the center. Roll the tortilla tightly, tuck the ends, and place seam side down.

In a large frying pan, heat about ½ inch of oil over medium heat until hot. Fry the flautas seam side down, turning until golden brown.

Remove them from the pan and drain on paper towels. Serve hot with salsa, guacamole, and sour cream.