In your Instant Pot, place your steamer basket and lay those potatoes directly on top. Add 1 C. water and lock the lid. Close the valve, and set the pot for 13 minutes at high (manual) pressure. Release the pressure, and dump any excess water - move the potatoes to a medium bowl and coarsely mash.

(If not using a pressure cooker, dice the potatoes and boil on the stovetop until tender).

Soak a clean dish towel in water and wring out completely. Lay your stack of corn tortillas within and wrap the dish towel around completely. Place in the microwave for 45-55 seconds. Remove.

In a medium skillet, heat your oil on low/medium. Place the tortillas, one by one, in the skillet - dip in the oil, gently flip to do the opposite side. Stack on a clean plate - 5 to 6 at a time.

Spoon 2-3 Tbsp of potatoes down one end of the corn tortilla in a straight line, then gently roll up and place in a baking pan. Repeat until all tortillas are exhausted.

Pop the pan in a preheated oven (350 degrees F) for 20-25 minutes or until crispy.

To make the avocado dip: place the avocado flesh, greek yogurt and jalapeño in the food processor or high quality blender and blend until combined. Pour into a serving bowl.