2 cups water
7 tbsp margarine
salt and pepper to taste
¼ tsp. garlic powder
1 cup milk
4 cups instant potato flakes
3 tbsps. corn starch (for dusting rellenos)
Prepared cooked picadillo (ground beef and/or pork seasoned with sofrito)
oil for frying
Bring water to a boil and remove from heat. Add margarine, salt, pepper, garlic powder, and milk. Stir until the margarine is melted. Add the potatoe flakes. The mixture should be pretty thick and dry. Add a sligthly beaten egg and mix well. Let the potatoes sit to cool down.
Divide potato mixture into 6 balls. Sprinkle corn starch on one hand and carefully spread one of the potato balls on your hand pushing down in the middle. Place a tablespoon of prepared picadillo in the middle carefully folding the sides over the meat until it is completely sealed. Roll the stuffed balls in corn starch - this will help keep the mixture together during frying. See photo below. Now you can refrigerate until ready to fry. Fry over medium-high heat until golden.
To use fresh potatoes. Peel, boil, and cube 1½ lbs. potatoes in salted water for 20 minutes. Drain and mash, and add the rest of the ingredients - go easy with the milk and only use what you need.
Tip: Use a half-cup measure to scoop the potatoes and make the balls. Can be prepared a day ahead and fried before serving. If you wait until the mixture has cooled down it will be easy to roll into a ball. This recipe uses very little meat so save left over picadillo or even stew meat to use for stuffing rellenos. This is the very same stuffing used in making alcapurrias.Use a small pan to fry using enough oil to cover the balls at least half way so they only have to be turned over once. Use a smaller frying pan or pot to save in oil.