I'm looking to find the way to make a variation of a Persian dish - Dolmeh-yeh Seeb-Zamini
(basically meat stuffed potato balls) that my neighbors used to serve when they invited me for dinner. The thing I'm looking for is a variation on the potato from the above recipe.
The ones I had were white, definately not fried or flattened, about the size of an egg and had the texture and look of a boiled new potato.
I'm guessing ... boil and mash some potatoes, when cool mix with some beaten egg (maybe something else as a binder?), put a tablespoon of potatoes in your hand, form into a hollow 1/2 egg shape, add the meat filling, put another tablespoon of potatoes on top ... then roll into balls.
How do I get stuffed mashed potatoes to have the texture of boiled new potatoes????