2lbsRusset potatoespeeled and cut in cubes (~6 potatoes)
2tablespoonswarm milkany kind
Salt + pepper to taste
Vegetable oil for frying(or any other oil with a high smoke point for frying)
In a large saucepan, add water and potatoes. Bring to a boil then reduce heat, cover and cook for 20-25 minutes until the potatoes are fork tender.
Drain the potatoes then transfer to a large bowl. Mash the potatoes with garlic powder, warm milk, salt and pepper, making sure there are no lumps. Let cool slightly.
Line a baking sheet with parchment paper so you can place the potato balls as you make them. Using 3-4 tablespoons of the mashed potatoes, make a flat circle in the palm of your hand, about 1/3-inch thick.
Place 1 heaping tablespoon of the picadillo in the center of the circle. Careful not to overfill or it will burst while frying.
Using your hands, shape the potato around the picadillo to form a round, smooth ball, making sure it is completely sealed. The filling should be hidden in the middle of the ball covered with the mashed potato. Each potato ball should be between the size of a golf ball and a tennis ball. Place the potato balls on the baking sheet. Repeat until you’ve used all the mashed potatoes.
In a shallow bowl, place the whisked eggs. In another bowl, place the breadcrumbs. Dip each potato ball in the egg first then roll in the breadcrumbs.
Repeat the process by dipping the potato ball again in the egg and then again in the breadcrumbs until completely coated.
Place the potato balls on a baking sheet, cover the baking sheet with plastic wrap or aluminum foil then refrigerate for 2 hours or overnight. If you skip this step, you risk the potato balls falling apart. You may also freeze them at this point for up to 2 months. Just make sure to bring the potato balls to room temperature before frying.
When you’re ready to fry, heat oil to 350° in a large pot. Fry 1-2 potato balls at a time for about 2-3 minutes, turning occasionally, until golden brown. Drain on paper towels. Enjoy!