Serious Eats - seriouseats.com

So many good food blogs (Food52, Pioneer Woman, David Lebovitz, Orangette, Serious Eats,......) hard to pick one .... ok - Smitten Kitchen

They look great, but I'm puzzled as to why you use hot water to make the masa, and what is the purpose of resting the dough? I've heard of making rice pupusas using hot water, but not masa. I'll try it with hot soon to see what the difference is.

Other traditional fillings are frijoles refritos or carnitas

I second Stumbleweeds advice:
"patting by hand is the "real" way... no rolling pin should touch a traditional Pupusa, it's all "hecho de mano"."

Hands down it's Capellini alla Checca. The hardest thing is waiting for the water to boil.

My daughter has discovered Yukon Golds so we use those now, but usually we use russets. Cut them in half and bring to a boil in salted water. When done, drain, remove to a plate, and turn heat down to low. Place each half of potato into a ricer (cut side down), and squeeze the potato into the cooking pot on low. After all the potatoes have been riced, keep sitrring until the bottom of the pot begins to get a thin layer of stuck potato. Add butter (and cheese if using), mix together then add the salt, pepper and milk.

The trick of driying out the potatoes in a low heat pan is from Julia Child.

Yukon Gold or Russet
Unsalted Butter
Whole Milk
Kosher Salt and Black pepper
Optional:
Goat Cheese, Feta, Parmesan, Roasted Garlic