Puerto Rican Papas Rellenas (Stuffed Potatoes

• Produce

  • 2 lbs Potatoes
  • 1/2 Recipe puerto rican picadillo without the potatoes

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Salt

• Oils & Vinegars

  • 1 Oil

• Other

  • Mayoketchup or mojo de ajo for dipping (optional

Found on kitchengidget.com

Description

Ingredients

• 1/2 recipe Puerto Rican Picadillo WITHOUT the potatoes
• 2 pounds potatoes
• 1 tablespoon cornstarch, plus extra for dusting
• 1 egg (optional)
• Salt
• Oil for frying
• Mayoketchup or mojo de ajo for dipping (optional)

Directions

• Peel potatoes and cut into uniformly sized chunks. Place in a pot and cover with water. Add salt to taste, about 2 tablespoons. Boil until cooked through and easily pierced with a fork, about 20 minutes.
• Drain potatoes and return to pot. Mash with 1 tablespoon of cornstarch until smooth and gummy. If potatoes are still not doughy, beat in one egg.
• Flour your hands with cornstarch and flatten about 1/2 cup of mashed potatoes into a disk in the palm of your hand. Add a heaping tablespoon of picadillo to the center of the disk and bring the edges of the potato up and around the picadillo. Seal the edges and roll into a smooth ball. Repeat until all the potato has been used up, making sure to coat hands in cornstarch each time.
• Deep fry the balls in hot oil (about 350°F) about 5 minutes, turning as needed until they are golden brown all over. Serve plain or with mayoketchup or mojo de ajo for dipping, if desired.