Rellenos de Papas

Directions

• • Peel potatoes into 1-inch cubes, then place them in a large pot with enough water to cover the potatoes. Add a little salt to the water, and boil potatoes for about 20 minutes until they are soft and fork-tender.

  • Drain water and place potatoes in a large bowl with butter, eggs, salt to taste, and 1 Tbsp of cornstarch. Mash ingredients together; they will be a little thicker and drier than regular mashed potatoes. Let them cool until you can handle them with your hands.

  • Divide the potatoes into 10 equal portions. Lightly coat your hands with flour and roll the potatoes into balls. Create an indent in the center of each and spoon in about 1 Tbsp of picadillo. Close up the potato around the meat, and roll to coat the ball in the remaining cornstarch.

  • Heat the 2 cups of oil in a saute pan or skillet over medium heat. Place the balls and fry until golden on all sides, 1 or 2 minutes. Remove from the skillet and place on paper towels to drain excess oil and cool.