Puerto Rican Stuffed Potatoes Recipe

DifficultyIntermediate

These special stuffed potatoes are a hit with my whole family. Potatoes are comfort food, and definitely in the Top 10 of best potato recipes.

Puerto Rican stuffed potatoes
Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins
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 2 pounds potatoes
 Water
 Salt
 4 tablespoons butter
 1 egg
 ½ cup cornstarch
 1 pound picadillo, fresh or canned
 2 cups oil


1

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

2

Drain the water and place potatoes in a large bowl with the butter, egg, salt to taste, and 1 tablespoon cornstarch. Mash ingredients together; they will be a little thicker and dryer than regular mashed potatoes. Let cool enough to be handled with your bare hands.

3

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

4

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

SUBSTITUTION TIP
5

You can easily make this recipe with instant mashed potatoes. Follow the instructions on the package and add adobo to taste to season the potatoes. Remember, you want the potatoes to be thick and dry to work with, so use slightly less liquid than what the package instructions call for.

Category

Ingredients

 2 pounds potatoes
 Water
 Salt
 4 tablespoons butter
 1 egg
 ½ cup cornstarch
 1 pound picadillo, fresh or canned
 2 cups oil

Directions

1

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

2

Drain the water and place potatoes in a large bowl with the butter, egg, salt to taste, and 1 tablespoon cornstarch. Mash ingredients together; they will be a little thicker and dryer than regular mashed potatoes. Let cool enough to be handled with your bare hands.

3

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

4

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

SUBSTITUTION TIP
5

You can easily make this recipe with instant mashed potatoes. Follow the instructions on the package and add adobo to taste to season the potatoes. Remember, you want the potatoes to be thick and dry to work with, so use slightly less liquid than what the package instructions call for.

Puerto Rican Stuffed Potatoes Recipe

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