Stuffed potatoes

Name: Stuffed potatoes (Papas rellenas)
Yield: Serves 4–6
Cuisine: Chilean
Ingredients: salt, to taste; 25 g/1 oz/¼ cup plain (all-purpose) flour, for dusting; 75 g/3 oz/½ cup sultanas (golden raisins); 2 hard-boiled eggs, shelled and diced; 8 black olives, pitted and sliced; 4 large potatoes; 30 ml/2 tbsp milk; 450 g/1 lb/2 cups minced (ground) beef; 15 ml/1 tbsp vegetable oil; 50 g/2 oz/½ cup plain (all-purpose) flour; 1 egg yolk; 750 ml/1¼ pints/3 cups vegetable oil, for frying; 30 ml/2 tbsp butter; 5 ml/1 tsp ground cumin; 10 ml/2 tsp smoked paprika; 2 garlic cloves, finely chopped; ½ onion, diced

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

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.

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Main Dishes

No reviews for this recipe

The licensor does not allow printing of this title