Ahoy, mateys! Here’s some Caribbean comfort food that is sure to go well with your rum!

Stuffed Potatoes aka Papas Rellenas

Ingredients 

• 2 pounds potatoes
• 1 tablespoon cornstarch, plus extra for dusting
• 1 egg, lightly beaten
• 2 tablespoons butter
• ½ recipe Puerto Rican Picadillo
• Salt
• Oil for frying
• Mayoketchup or mojo de ajo

Instructions

Deep fry the balls in hot oil (about 350°F) about 5 minutes, turning as needed until they are golden brown all over. Serve plain or with mayoketchup or mojo de ajo for dipping, if desired.

Until our next plunder, keep yer galley warm, yer spices close, and yer sails pointed toward adventure.

Peel potatoes and cut into uniformly sized chunks. Place in a pot and cover with water. Salt the water about (2 tablespoons). Boil until cooked through and easily pierced with a fork, about 20 minutes.

Drain potatoes well and return to pot. Let any excess water evaporate. Mash with 1 tablespoon of cornstarch, egg and butter.

Flour your hands with cornstarch and flatten about ½ cup of mashed potatoes into a disk in the palm of your hand. Add a heaping tablespoon of picadillo to the center of the disk and bring the edges of the potato up and around the picadillo. Seal the edges and roll into a smooth ball. Repeat until all the potato has been used up, making sure to coat hands in cornstarch each time.

Til next time, Fair Winds!

Mates, I found this recipe on 30 Easy Caribbean Recipes – Insanely Good.

To the ghosts that guide us, the storms that test us, and the gold that waits for those who dare — may our ink never run dry and our courage never fade. Raise your tankards, mates… for the sea still remembers our names.