Papas Rellenas

• Produce

  • 1 Mashed potatoes
  • 2 lb Potatoes

• Refrigerated

  • 2 Egg yolks
  • 1 Reserved egg whites

• Baking & Spices

  • 1/4 cup All-purpose flour

• Bread & Baked Goods

  • 1 cup Bread crumbs

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/4 cup Whole milk or cream

• Other

  • Breading

Found on whatagirleats.com

Description

Ingredients

• For the mashed potatoes, cold, firm potatoes are best. If you want to cut corners, most grocery stores have pre-made mashed potatoes in the refrigerated section.
• Mashed Potatoes
• 2 pound potatoes, about 4 large, peeled and cubed
• 4 tablespoons unsalted butter
• 2 egg yolks, lightly beaten, (reserve whites)
• ¼ cup whole milk or cream
• Salt and pepper to taste.
• Breading
• ¼ cup all-purpose flour
• 1 cup bread crumbs
• reserved egg whites, plus one whole egg, beaten
• Picadillo
• 1 pound lean ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 or 2 Tablespoons olive oil, depending on how lean your meat is.
• ¼ - ½ teaspoon each cumin and smoked paprika, to taste.
• Pinch of cayenne
• 8 Spanish olives, finely chopped (green olives stuffed with pimentos)
• 2 Tablespoons juice from olives
• Salt and pepper to taste

Directions

• For the mashed potatoes
• Boil potatoes in salted water until fork tender, drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes.
• Assembling the Papas
• Using about ¼ cup stiff, cold mashed potatoes, form into a ball.
• Flatten ball and make a hollow.
• Put about 1 tablespoon picadillo inside indentation.
• Enclose meat in potatoes, forming into a ball. Place on baking sheet.
• Repeat with remaining potatoes and meat.
• Roll each ball in egg mixture then in breading. Place on baking sheet. Chill 2 to 4 hours.
• Heat oil in a deep-fat fryer or deep frying pan. I used a deep frying pan and about 1½ inches of oil. When oil is hot, carefully place 2 or 3 balls in pan, using a slotted spoon and turn until golden brown on all sides, 2 or 3 minutes. Transfer to clean baking sheet lined with paper towels.
• Hold in warm oven until all papas are fried. Makes approximately 2 dozen, depending on the size.
• Heat olive oil in large sauté pan over medium heat. Add onions and cook a few minutes. Add garlic, continuing stir until garlic is fragrant. Add ground beef, stirring.
• Add paprika, cumin, cayenne, salt and pepper, stir and adjust seasoning to taste. Cook until beef is brown throughout.
• Stir in chopped olives and olive juice. Remove pan from heat and cool to room temperature, until cool enough to handle.