Stuffed Potato Balls

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INGREDIENTS:

2 lbs of Potatoes, peeled and quartered

4 Tbs butter

1 egg slightly beaten

1/2 Tspn salt

1 Tbs cornstarch 

1 packet of Sazón with Achiote (optional)

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PICADILLO (GROUND BEEF PREPARED)

Additional cornstarch to coat balls

Vegetable oil for frying

In a pot, add approx 8 cups of water and 1 1/2 tspns of salt, add potatoes and bring to a boil until potatoes are fork tender. Drain and mash the potatoes. 

To the potatoes add the butter, the egg, 1/2 tspn of salt and the cornstarch as well as the Sazón packet. Mix all together and cool to room temperature. 

METHOD:

You can divide your mixture into approximately 12 parts, however, I used a large tablespoon to scoop out the potato unto my palm. Make certain that your palm is covered with cornstarch. 

Spoon the center with some filling (picadillo) in the center. Make certain that the ball is covered with potato. 

Coat the ball lightly with cornstarch and proceed with remaining mixture until 12 balls are complete. 

Deep fry in oil heated to 375 degrees until golden brown. 

Remove and drain on paper towel.

ENJOY YOUR STUFFED POTATO BALLS