Papas Rellenas Recipe

Directions

1. 1

   Prepare the Mashed Potatoes

   Peel and boil the russet potatoes in salted water until tender. Drain and mash them. Stir in butter, milk, and salt until smooth. Allow to cool.

2. 2

   Make the Picadillo

   In a skillet, brown the ground beef over medium heat. Add onions, garlic, and green bell pepper; sauté until softened. Stir in tomato sauce, green olives, cumin, oregano, and black pepper. Simmer for 10 minutes until flavors meld. Allow to cool.

3. 3

   Assemble the Papas Rellenas

   Take a portion of the cooled mashed potatoes and flatten it in your palm. Place a spoonful of picadillo in the center, then mold the potato around the filling to form a ball. Repeat with remaining ingredients.

4. 4

   Coat and Fry

   Dredge each filled potato ball in beaten eggs, then roll in breadcrumbs to coat. Heat oil in a deep skillet over medium-high heat. Fry the papas rellenas in batches until golden brown on all sides. Drain on paper towels.

5. 5

   Serve

   Serve hot as an appetizer or main dish, with a side of dipping sauce if desired.