Saturday, May 23, 2009

Rellenos De Papa (Stuffed Mashed Potatoes)

Mom and I made these the other day and they are so awesome! First, you will want to make my picadillo recipe.

Then you will need:
2 pounds potatoes, peeled and quartered
egg, slightly beaten
cornstarch (to coat balls and your hands)
vegetable oil (for deep frying)

Place water, potatoes and salt in a pot. Cover and boil at moderate heat for 30 minutes, or until potatoes are tender. Drain and mash. Add egg, salt and cornstarch and mix well. Cool to room temperature. Divide mixture in 12 parts. Cover palm of hand with the cornstarch and spread over hand one part of the mixture. Spoon the center with part of the picadillo filling and bring mixture over to cover filling. Coat lightly with cornstarch and proceed with remaining mixture until 12 balls are ready. Deep fry in fat, heated to 375:F, until golden brown. Remove and drain on absorbent paper.

I serve this with white rice or Puerto Rican yellow rice when I feel up to it. Enjoy!

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