Papas Rellenas (Stuffed Potato Balls)

from the kitchen of Chef Wilson

twelve 4-oz portions

Amount	Unit	Ingredients
½		Onion (minced)
½		Bell pepper (minced)
2	cloves	Garlic (minced)
1	lb	Ground beef
2	tsp	Cumin
1	tsp	Black pepper
½	C	Ground tomatoes (or your favorite tomato sauce)
3		Eggs
2	C	Seasoned Italian bread crumbs
½	C	AP flour
4	lbs	Russet potatoes
1	C	Half-and-half
½	Stick	Butter
		Vegetable oil for frying

• Peel potatoes and boil in salted water about 15 minutes or until fork tender. Drain.
• In a small saucepan heat butter and cream over low heat until butter has melted. Using a potato masher slowly pour in the cream while mashing potatoes until smooth.  Season to taste with salt and pepper.  Allow to cool.
• Meanwhile, heat 2 tablespoons of vegetable oil in a large skillet over medium heat.  Add the onion, bell pepper, and garlic into the hot skillet and cook until the onion has softened and turned translucent, about 5-6 minutes. Increase heat to medium-high, and stir in the ground beef.  Stir often until the beef is no longer pink. Add cumin, pepper, tomato sauce, and 1 tsp of salt.  Taste for seasoning. When fully cooked transfer beef into a separate container and allow to cool.
• Beat the eggs in a mixing bowl, and set aside. Pour bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a small handful of mashed potatoes, form into a small bowl shape, and fill with a tablespoon of ground beef. With both hands, roll potatoes into a smooth round ball. Gently roll the ball in the flour to coat shaking off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs.  Place the breaded potato balls onto a parchment lined baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the vegetable oil in a large saucepan or deep fryer to 350 degrees F. In batches, cook the potato balls in the hot oil until crispy and golden brown, about 3-4 minutes per batch. Drain on a paper towel-lined plate before serving.

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’