Stuffed potatoes

Name: Stuffed potatoes (Papas rellenas)
Cuisine: Chilean
Ingredients: 4 large potatoes; 30 ml/2 tbsp milk; 30 ml/2 tbsp butter; 1 egg yolk; salt, to taste; ½ onion, diced; 2 garlic cloves, finely chopped; 10 ml/2 tsp smoked paprika; 5 ml/1 tsp ground cumin; 450 g/1 lb/2 cups minced (ground) beef; 75 g/3 oz/½ cup sultanas (golden raisins); 75 g/3 oz/½ cup sultanas (golden raisins); 8 black olives, pitted and sliced; 2 hard-boiled eggs, shelled and diced; 25 g/1 oz/¼ cup plain (all-purpose) flour, for dusting; 25 g/1 oz/¼ cup plain (all-purpose) flour, for dusting; 750 ml/1¼ pints/3 cups vegetable oil, for frying; 750 ml/1¼ pints/3 cups vegetable oil, for frying

Papas rellenas

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

This is a typical dish from the south of Chile, where stuffed potatoes have been part of the culinary heritage of the region for generations. Similar to large croquettes, papas rellenas make a hearty and warming treat for lunch or supper.

Ingredients

4 large potatoes
30 ml/2 tbsp milk
30

Americas
Chile
Supper
Lunch
Main course

Method

First, prepare the potato mixture. Wash then peel the potatoes and cut them into small chunks. Place in a large pan of salted boiling water and cook for about 20 minutes, until they are very soft.
Drain the potatoes and leave to steam-dry in the strainer for a minute or two. Return to the pan, mash until smooth, then add the milk and butter and stir to combine.

Energy 478kcal/1999kJ; Protein 24g; Carbohydrate 43g, of which sugars 11g; Fat 24g, of which saturates 8g; Cholesterol 151mg; Calcium 67mg; Fibre 4g; Sodium 228mg