In a large pot, bring water to a boil and add the diced potatoes. Cook for about 10-15 minutes, or until tender. Drain and return to the pot.
Add olive oil, garlic powder, onion powder, chili powder, salt, and pepper to the potatoes. Mash until smooth and well combined.
Stir in the shredded cheddar cheese until melted and fully incorporated.
Warm the flour tortillas in a skillet over medium heat for about 30 seconds on each side, or until pliable.
Spoon an equal amount of the cheesy potato mixture onto the center of each tortilla. Fold in the sides and roll up tightly to form burritos.
If desired, place the burritos seam-side down in a skillet over medium heat and cook for 2-3 minutes on each side until golden brown and crispy.
Serve warm with sour cream and salsa on the side.