Crispy mashed potato taquitos with guacamole

Mix the dried mashed potatoes into two cups of boiling water in a glass bowl until combined; cover and let sit 5 minutes.

Guacamole: halve the avocado around the pit, remove the pit, score and scoop out the flesh and break it up; add lime juice, white onion, cilantro, salt, sour cream, pepper and red pepper flake, mix and taste.

Mix about half a cup of pepper jack into roughly two cups of the mashed potatoes.

Warm the corn tortillas on the flat top 20 to 30 seconds until pliable but not crisp (or three or four in a towel in the microwave about 30 seconds).

Roll a couple of tablespoons of the potato mix tightly in each tortilla, sealing the edge with a little mashed potato; set seam side down.

Fry in oil at about 375, seam side down, half at a time so the oil temperature does not drop, turning until evenly golden brown, about three minutes.

Lift out gently, drain, let the oil recover and fry the rest; serve with the guacamole and sliced red pepper.