4 medium russet potatoes -- peeled
1 tablespoons salt
2 ounces Oaxaca or any other soft white cheese -- cubed
1 cup seasoned bread crumbs
Salt and pepper
Preheat oven to 375 degrees F. Put potatoes in a large pot and fill with
water until potatoes are just covered. Add the 1 tablespoon salt. Bring
to a boil and cook until potatoes are very soft, about 40 minutes.
Press potatoes through a potato ricer or pulse in a bowl with an
immersion hand blender until they are mashed. Let sit for a few minutes
until just cool enough to handle. Cut the white cheese in 1/2-inch cubes.
Prepare a baking sheet with foil wrap and coat with vegetable spray or
rub with oil. Put bread crumbs in a small bowl. While mashed potatoes
are still warm, form into 2-inch balls and insert 1 cheese cube in
center, then roll into bread crumbs and place on cookie sheet. Wash
hands and dry after every third ball so the potatoes will form evenly
and not stick to the bread crumbs in your hand. Quantity should make
about 10 balls. Bake for 20 to 25 minutes, serve immediately.
Prep Time: 25 minutes
Inactive Prep Time: 3 minutes
Cook Time: 1 hour
Yield: 4 to 6 servings