Puerto Rican Potato Rellenos

Ingredients:

• 1 bag of Green Giant Fresh MinuteMashers™
• 1/2 tablespoon cornstarch
• 1 egg, beaten
• 1 tablespoon butter
• Chef Mia Castro’s Mama’s Picadillo recipe
• Chef Mia Castro’s Spicy Mayoketchup sauce recipe
• Vegetable Oil

Directions:

1. Cook potatoes according to package instructions, then transfer to a bowl and mix in the cornstarch, egg and butter.
2. Flour your hands with additional cornstarch and flatten about 1/2 cup of mashed potato mix into a disk in the palm of your hand. 
3. Add a heaping tablespoon of picadillo to the center of the disk and bring the edges of the potato up and around the picadillo. 
4. Seal the edges and roll into a smooth ball. Repeat until all the potato mix has been used up *tip* make sure to coat your hands in cornstarch each time you make a new potato disk.
5. In a pot or deep fryer, fry the potato balls in vegetable oil (about 350°F) for 5 minutes, turning as needed until they are golden brown all over. Serve plain or with mayoketchup for dipping.