Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
-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

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