Franchi's StoryThis is a Puerto Rican potato ball. Not to be confused with a knish or potato puffs. This has unique and different flavors! Enjoy!
INGREDIENTS FOR POTATO OUTSIDE
potatoes, peeled and quartered
water for boiling
beef bouillon, cubes
egg, slightly beaten
instant potato flakes, dry
lard or vegetable or canola oil for deep frying
BASIC MEAT FILLING:
lard or vegetable or canola oil
onion, chopped & peeled
garlic, peeled & chopped
lean ground beef or pork
olives or manzillas stuffed with pimiento
pimientos, chopped (optional)
MAKING THE MEAT FILLING:
brown in a skillet the chopped pork, beef with a pinch of salt.
reduce the heat and add the oil or lard, and all other ingredients except the wine, olive, and tomato sauce. continue cooking until all meat is cooked.
next add the rest of the ingredients. the tomato sauce is 1 tablespoon. cook for at least 30 minutes making sure all meat is cooked thoroughly
Place water, potatoes, beef bouillon cube with 1/2 teaspoon of salt in a pot. Cover and boil at moderate heat for 30 minutes, or until potatoes are tender to the fork. Drain and immeidately mash or put through a potato ricer.
2Add butter, egg, 1 1/2 teaspoon salt(tasting)and about 2 tablespoons of instant mash potato flakes. This will give the dough consistency. Mix all ingredients well together. Let it cool to room temperature so it can be handled easily without burning your hands.
3Using the cornstarch, put some on your hand so that the dough does not stick when your make a ball.
Make 12 balls with the dough. Then make a small well within the dough. Sometimes I use the back of a teaspoon to make the imprint.
4Into the well or center of the ball, place a small amount of the meat mixture. Try not to use the juice from the meat. It will make the ball very wet and harder to work with. After the mixture is in the middle, cover with the dough. Make a ball shape using cornstarch on your hands.