Tambor de picadillo (beef hash & mashed pot
Yield: 6 Servings
Ingredients:
- 1 ea Recipe Picadillo (see above)
- 3 lb All-purpose potatoes -peeled and quartered
- 2 ea To 3 tablespoons salted -butter at room temperature
- 1 c Milk or half-and-half -scalded Salt and freshly ground -black pepper to taste
- 1/4 c Freshly grated Parmesan -cheese
- 1 ea Prepare the picadillo one
Instructions:
-day in advance. The day of -serving bring It to room temperature. 2 ea Place the potatoes in a -large saucepan cover with -cold salted water bring to a boil over medium-high heat and boil until tender 15 to 18 minutes. Drain the potatoes well and transfer them to a large bowl. 3. Add the milk butter salt and pepper and mix with an electric mixer until the potatoes are smooth. Allow to cool 5 to 10 minutes. 4. Lightly butter a round ovenproof 3-quart casserole spread the bottom with half the mashed potatoes cover with all the picadillo then spread with the rest of the mashed potatoes. Cover and refrigerate until ready to cook. 5. Bring the casserole to room temperature and preheat the oven to 350 degrees. Cover with aluminum foil or the casserole cover place on the middle oven rack and bake 30 to 35 minutes. Uncover sprinkle the top with the Parmesan cheese and bake an additional 10 minutes. Serve hot from the casserole. Makes 6 servings Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan 1992) TAMBOR DE PICADILLO Beef Hash and Mashed Potatoes
