Place diced potatoes in a medium pot with water. Bring to a gentle boil and cook about ten minutes until tender. Drain well, then mash with butter, garlic powder, onion powder, salt, and pepper.

Preheat oven to 400°F. Spread frozen tater tots on a baking sheet and spray lightly with oil. Bake about twenty minutes until golden and crispy, turning halfway for even cooking.

Transfer the mashed potatoes to a mixing bowl. Stir in sour cream, shredded cheddar cheese, and chopped green onions. Mix gently until creamy and the cheese begins melting into the warm potatoes.

Heat a skillet over medium heat and warm each flour tortilla for about twenty seconds per side. This simple step softens the tortillas and makes rolling the burritos much easier.

Lay a tortilla flat on a clean surface. Spoon some potato filling into the center, add several crispy tater tots, then sprinkle shredded mozzarella cheese over the top.

Fold the sides of the tortilla inward and roll tightly to form a burrito. Repeat the process with the remaining tortillas and filling until all burritos are assembled.

Place burritos seam side down in a lightly greased skillet. Cook for two to three minutes per side until the tortillas turn golden and slightly crispy while the cheese melts inside.

Remove burritos from the skillet and let them rest briefly before serving. Serve warm with salsa or extra sour cream for dipping and enjoy the crispy, cheesy potato filling.