Puerto Rican Stuffed Potatoes Recipe

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.

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.

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.

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.

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.