Relleno de Papa (Stuffed Potato) And They’re Gluten Free!

 

By simply substituting corn starch for flour as a binding ingredient to make the mashed potato dough for Relleno de Papa, you create a delicious gluten-free Puerto Rican staple.

My son has long suffered with stomach issues and recently was diagnosed with IBS and has been placed on a gluten free restricted diet. Now I am learning and experimenting with converting some of my mom’s handed down Puerto Rican recipes into gluten-free versions so that he can still enjoy some of these recipes. With a little practice you will also be making these in no time.4W4A1292

 

Recipe for the potato dough:

  • 2 lbs. potatoes (russet or yukon gold) with or with the potato skin (your choice)
  • 1 egg
  • 2 tablespoons of corn starch
  • Cut potatoes in equal pieces (cut in 1/2 lengthwise and the in 1/3’s widthwise (this will insure the potatoes cook evenly.)
  • Add potatoes to a large pot of water and salt the water (about 2 tablespoons)
  • Bring to a boil, then lower heat a bit (to avoid any boil overs) and cook for about 20 minutes until the potato splits apart easily with a fork. Try not to over cook the potatoes.
  • Once the potatoes are cooked, drain the water and spread them out on a cookie sheet to cool completely. (NOTE: THIS IS AN IMPORTANT STEP…DON’T SKIP IT!)
  • Mash the cooled potatoes in a large bowl, but leave the dough a little chucky.  Taste and add more salt, if needed. Add the egg and 2 tablespoons of corn starch, then mix with an electric mixer just to combine the egg and corn starch evenly with the potatoes.  Do not over mix or the potatoes will release to much starch and your dough will become to gluey.

To assemble:

  • Generously coat clean hands with corn starch…by generously…I mean a lot of corn starch!
  • Grab about a small hand full of the potato dough and place in the palm of the other hand slightly cupping your hand and pressing/ spreading out the dough in your hand.  If the dough sticks to your hand, add more corn starch and keep adding as needed.
  • Fill the center of the dough with about a tablespoon of whatever filling you like.  I use picadillo, however,  you can use whatever you like; ground turkey, chicken, cheese, pretty much anything.
  • Gently press the filling into the dough and then start to bring the edges together to seal and what will now take shape as a potato ball.
  • Making sure the edges are completely sealed and gently roll around in your hands to shape the ball.
  • Coat with corn starch and you are done in creating your Relleno de Papa.

Cooking:

  • In a medium frying pan, add oil  less than 1/2 way (I used corn oil) and heat over medium high heat for about 8-10 minutes.
  • Add the Relleno de Papa and fry until golden brown, flip and finish browning the other side. (These would be a lot easier fry if had a deep fryer…I don’t…so I just use a frying pan.)
  •  Remove from oil and place on a paper towel to cool a minute before serving.  (Caution: filling will be very hot.)

ENJOY! BUEN PROVECHO!

4W4A1307

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