Von Díaz shares her recipe for Papas Rellenas, enjoyed across Latin America. Though they take some time to make, it's easy to freeze these potato fritters stuffed with seasoned ground beef and enjoy them later.
Von Díaz, an accomplished cookbook author and food historian, and I have been friends for years, so I was thrilled to have the opportunity to cook together from her new cookbook,
Note: I’ve also included Von Diaz’s recipe for sofrito below, used in this recipe and so many others. To make the potatoes: In a large pot, combine the potatoes and salt and cover with water. Bring to a boil over high heat, then lower the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow the potatoes to steam dry for 1 to 2 minutes. Place the potatoes in a large mixing bowl and mash thoroughly. Taste and add salt as needed, then set aside to cool to room temperature .
Scoop approximately ¾ cup of the mashed potato and split it into two equal portions. Take one portion and form it into a small bowl shape in your hand, then fill the cavity with approximately 2 Tbsp of the picadillo, being careful not to overfill . Add the remaining portion of mashed potato, gently cup both hands around the relleno, and press together to seal the edges, rolling delicately to smooth into a round ball.
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