Ecuadorian Cheesy Potato Patties (Llapingachos)

• 1 lb. potatoes, peeled, quartered Safeway 2 pkg For $5.00 thru 02/09
• 1/2 tsp. salt
• 1/4 cup oil, divided
• 2 tsp. paprika or annatto seasoning, divided
• 1/4 cup chopped onion King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup KRAFT Shredded Mozzarella Cheese
• Peanut Sauce

1. Bring 2 quarts water to boil in large saucepan.
2. Add potatoes and salt.
3. Cook 20 minutes or until potatoes are tender; drain.
4. Place in large bowl; mash until smooth.
5. Heat 2 Tbsp.
6. of the oil in medium skillet on medium heat.
7. Add onions and 1 tsp.
8. of the paprika; cook and stir until onions are tender.
9. Stir into the mashed potatoes; cool.
10. Stir in cheese.
11. Shape evenly into 6 (1-inch-thick) patties.
12. Mix remaining 2 Tbsp.
13. oil and 1 tsp.
14. paprika until well blended.
15. Heat large nonstick skillet, griddle or cast iron skillet on medium heat.
16. Brush a little of the oil mixture onto bottom of pan.
17. Add patties; cook 3 minutes or until bottom is crisp and golden brown.
18. Brush tops of patties with remaining oil mixture; turn over.
19. Cook an additional 3 minutes or until crisp and golden brown on both sides.
20. Serve each patty topped with 2 Tbsp.
21. of the Peanut Sauce.

potatoes, salt, oil, paprika, onion, mozzarella cheese, peanut sauce

Taken from www.kraftrecipes.com/recipes/ecuadorian-cheesy-potato-patties-llapingachos-66168.aspx (may not work)