1. Begin by boiling the diced potatoes in a pot of salted water for about 10 minutes, until they are tender. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the potatoes and season with garlic powder, smoked paprika, salt, and pepper. Cook until golden brown, about 5-7 minutes, stirring occasionally.
3. Reduce the heat to low and stir in the milk and sour cream. Cook for another 2 minutes until the potatoes are creamy.
4. Remove from heat and fold in the shredded cheddar cheese and green onions, allowing the cheese to melt into the potatoes.
5. Warm the tortillas in a separate skillet or microwave to make them pliable.
6. Spoon a generous amount of the cheesy potato mixture onto each tortilla, then fold the sides and roll them up tightly.
7. In the same skillet, place the rolled burritos seam side down and cook until each side is crispy and golden, about 2-3 minutes per side.

As Mama Lou would say, “Cooking is about feeling,” so adjust the seasoning according to your taste. I remember her always encouraging us to trust our instincts in the kitchen.