Peel and cut the potatoes in chunks
Boil the potatoes for 15-20 minutes until they are soft enough to mash
While potatoes are boiling, cook the meal with sofrito, 1 tsp salt, garlic powder, tomato paste, and adobo. Cook until done and add more salt at the end if needed.
Mash the potatoes with buttter and 1/2 tsp of salt. Taste and add more salt or black pepper if you want.
Let potatoes cool and then add arrowroot and egg to potatoes.
Preheat oven to 375F
Take a heaping 1/4 cup of mashed potatoes and form a flat cirlce in your palm. Then add about 1.5 TBSP of meat mixture to the center. Form potato around the meat filling carefully. Dust the ball with extra arrowroot powder and then place it on a plate. Note - I usually have to quickly rinse my hands in between making each one or else they start to stick to my hands after I make them.
Repeat until all the potatoes are used up. Place potato balls in the refridgerator to firm up for 30 minutes.
Remove from refridgerator and grease a cupcake or muffin pan. Fill the pan with the potato balls. Spray avocado oil, coconut oil, or any cooking oil on the potato balls.
Cook at 375F for 50 minutes. Remove from the oven and flip each potato ball carefully. Then cook for an additional 15 minutes. You may need to push them into the mold once you flip them. That's ok, it won't be ruined.
Remove from oven and let them cool. Serve with salsa, guacamole, or a spicy mayo!