Papa Rellena (Stuffed Potatoes)
Mashed potatoes balls stuffed with picadillo (ground beef hash) and fried to golden perfection!
2 pounds potatoes
1 tablespoon cornstarch, plus extra for dusting
1 egg, lightly beaten
2 tablespoons butter
1/2 recipe Puerto Rican Picadillo
Oil for frying
Mayoketchup or mojo de ajo
Peel potatoes and cut into uniformly sized chunks. Place in a pot and cover with water. Salt the water about (2 tablespoons). Boil until cooked through and easily pierced with a fork, about 20 minutes.
Drain potatoes well and return to pot. Let any excess water evaporate. Mash with 1 tablespoon of cornstarch, egg and butter.
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.