Directions: |
Directions:Peel potatoes and cut them into pieces. Put potatoes into a pot and add water until potatoes are covered. Add 2 tablespoons of vegetable oil. Cook for 45 minutes on medium heat. When finished cooking, strain potatoes. Add 2 sticks of salted butter, 3 tablespoons of dill weed, sour cream, and 1/3 of the half and half. Mash potatoes, adding additional half and half until you have a mashed potato consistency that will stick together. Add salt to your liking. Place the mashed potatoes in the refrigerator and let sit over night.
***Next Day***
Preheat oven to 350 degrees. Brown ground beef in a skillet. When meat is no longer pink, drain grease from the ground beef. Add Adobo to the meat by giving 2 shakes of the seasoning. Add garlic powder by giving 2 shakes of the garlic powder. Add the 2 packets of taco seasoning to the meat. Add 4 tablespoons of Sofrito to the meat. Stir in a couple dabs of hot sauce (optional). Mix the ingredients in the meat together. Crack eggs into a bowl, and using a fork, stir the eggs so that the yellow is broken and stirred together. Take mashed potatoes out of the refrigerator. Scoop some of the potatoes out with your hand. Add meat to the middle of the potatoes and shape potatoes into a ball. (Meat should be covered with potatoes all around.) Roll the potato/meat into a ball. Dunk the potato/meat ball into the eggs. Then roll into the bread crumbs. Put the ball onto a cookie sheet. Put into preheated oven for 20-25 minutes. |
This recipe for Puerto Rican Potato Balls is from