Puerto Rican Papas Rellenas

Yield: 12

Ingredients

• 2 pounds/0.9 kg potatoes
• 1 tbsp cornstarch + some extra for forming the balls
• 2 tbsp butter
• 1 egg, beaten
• 1/2 batch of Puerto Rican Picadillo
• Salt
• Oil for frying
• Mayoketchup, chipotle mayo or mojo de ajo

Equipment

• Cast Iron Dutch oven or Cast Iron Balti Dish

Instructions

1. Peel the potatoes and boil in salted water until cooked through.
2. Drain the potatoes and mash them with egg, butter, and cornstarch.
3. With cornstarch-dusted hands, flatten 1/3 cup of mashed potatoes into a disk in the palm of your hand. Add about a tablespoon of picadillo to the center of the mashed potato. Bring the edges together and form into a ball. Repeat with the remaining potato.
4. In a cast iron Dutch oven or a Balti dish, deep fry the balls in oil (about 350°F/176°C) for about 5 minutes, turning them halfway through to make them golden all over.
5. Serve with your favorite dip sauce, for example, mayo ketchup, chipotle mayo, or mojo de ajo.

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