Rellenos de Papa

Ingredients

 * 2 pounds of white potatoes (Peeled washed and cut up into quarters.)
 * 1 package of sazon or 1 teaspoon achote powder
 * 1/2 stick of salted butter.
 * salt and pepper to taste.
 * 2 eggs beaten.
 * 1 tablespoon of cornstarch.
 * 11/2 cups of meat filling (the recipe for the meat filling can be found in the appetizers page.)

Directions

 * 1) Place potatoes in a pot with a teaspoon of salt and cold water make sure that the pot is large enough so that the water will cover the potatoes.
 * 2) Bring to a high boil and then reduce heat to a simmer. Allow to cook until the potatoes can be pierced with a fork easily.
 * 3) Drain all the water and mash potatoes.
 * 4) Blend in butter, cornstarch and eggs.
 * 5) Place mixture in a clean bowl, and cover with a clean towel allow to rest and come to room temperature.
 * 6) Dust your hands with a little cornstarch.
 * 7) Place a kitchen spoon of the Potato mixture on the palm of your hand.
 * 8) Make a pocket in the center of the mixture and put a tablespoon of the meat mixture into the pocket.
 * 9) Fold the mixture over and then shape it into a ball, making sure that the meat filling is completely covered.
 * 10) Remember to keep your hands dusted with the cornstarch this will keep the Potato mixture from sticking all over your hands.
 * 11) Continue making the balls and set aside, it would be a good idea to place them in the refrigerator so that they wont get soft and mushy.
 * 12) Place enough oil or shorting in a deep fryer to cover the balls for deep-frying.Stir until foam.
 * 13) Bring the deep fryer up to heat and place balls one at a time. Make sure not to crowd the fryer, you need enough room to be able turn the balls so that that they will not break while frying.
 * 14) Fry until golden brown, remove and allow to drain on a paper towel.
 * 15) Serve while still hot.