PAPAS RELLENAS RECIPE FOR TODAY

PAPAS RELLENAS

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

INSTRUCTIONS

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1. For the mashed potatoes
2. 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.
3. Assembling the Papas
4. Using about ¼ cup stiff, cold mashed potatoes, form into a ball.
5. Flatten ball and make a hollow.
6. Put about 1 tablespoon picadillo inside indentation.
7. Enclose meat in potatoes, forming into a ball. Place on baking sheet.
8. Repeat with remaining potatoes and meat.
9. Roll each ball in egg mixture then in breading. Place on baking sheet. Chill 2 to 4 hours.
10. 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.
11. Hold in warm oven until all papas are fried. Makes approximately 2 dozen, depending on the size.