Nothing says comfort food like meat and potatoes, am I right?
Well, today, we’re doing a variation of that using mashed potatoes and Cuban picadillo to make Cuban papas rellenas. YUM!
What are Papas Rellenas?
Papas rellenas (pronounced paa-puhz ruh-yeh-nuhz) are a popular Cuban appetizer or snack however they are also popular in Spain, Peru, Colombia, Puerto Rico, and other Latin American countries.
Each country has its own version but mine is, of course, the Cuban version from my childhood.
Essentially, they are potato balls that are stuffed with savory Cuban picadillo then breaded and fried to perfection.
They use a similar breading technique that we use to make croquetas and they are just as delicious.
These crispy potato balls taste flavorful and savory thanks to the delicious picadillo. It’s such a great recipe for using leftover mashed potatoes and leftover picadillo!
Let me show you the step by step on how to bring these papas rellenas cubanas to life.
Ingredients You’ll Need
- Cuban picadillo. You need cooked picadillo for this recipe. You can make it from scratch using this recipe or use leftovers.
- Russet potatoes. The best potatoes for creamy mashed potatoes. Make sure to peel and cut them in cubes before boiling.
- Garlic powder, salt + pepper. To season the mashed potatoes.
- Warm milk. Any kind of milk will work.
- Eggs + Plain breadcrumbs. To bread the potato balls before frying.
- Vegetable oil. You can also use any other oil with a high smoke point for frying.
How To Make Papas Rellenas
- Boil + mash the potatoes. In a large saucepan, add water and potatoes. Bring to a boil then reduce heat, cover and cook for 20-25 minutes until the potatoes are fork tender. Drain the potatoes then transfer to a large bowl. Mash the potatoes with garlic powder, warm milk, salt and pepper, making sure there are no lumps. Let cool slightly so they are easier to handle.
- Make a flat circle with the mashed potatoes. Line a baking sheet with parchment paper so you can place the potato balls as you make them. Using 3-4 tablespoons of the mashed potatoes, make a flat circle in the palm of your hand, about 1/3-inch thick.
- Stuff potato balls. Place 1 heaping tablespoon of the picadillo in the center of the circle. Careful not to overfill or it will burst while frying.
- Seal the potato balls. Using your hands, shape the potato around the picadillo to form a round, smooth ball, making sure it is completely sealed. Place the potato balls on the baking sheet. Repeat until you’ve used all the mashed potatoes.
- PRO TIP – The filling should be completely hidden in the middle of the potato ball. Each ball should be between the size of a golf ball and a tennis ball.
- Breading station time! In a shallow bowl, place the whisked eggs. In another bowl, place the breadcrumbs. Dip each potato ball in the egg first then roll in the breadcrumbs. Repeat the process by dipping the potato ball again in the egg and then again in the breadcrumbs until completely coated.
- Chill the potato balls. *IMPORTANT STEP!* Place the potato balls on a baking sheet, cover the baking sheet with plastic wrap or aluminum foil then refrigerate for 2 hours or overnight. If you skip this step, you risk the potato balls falling apart. You may also freeze them at this point for up to 2 months. Just make sure to bring the potato balls to room temperature before frying.
- Fry the potato balls. When you’re ready to fry, heat oil to 350° in a large pot. Fry 1-2 potato balls at a time for about 2-3 minutes, turning occasionally, until golden brown. Drain the crispy Cuban potato balls on paper towels.
Can I bake papas rellenas?
While I highly recommend frying for best results, if you prefer to bake them instead, you absolutely can! Just keep in mind that they may not hold their shape in the oven.
Once you remove the potato balls from the fridge, bring them to room temperature and spray them with cooking spray.
To bake the papas rellenas, preheat the oven to 450ºF and place the potato balls 1-inch apart on a baking sheet. Bake them for 20-25 minutes until they are golden brown and crispy.
To air fry the papas rellenas, preheat your air fryer to 400ºF and cook for 15 minutes until golden brown and crispy.
Can I make papas rellenas ahead of time?
Yes! You can make them ahead of time then refrigerate them overnight before frying the next day. Just make sure to cover them in plastic wrap first and then aluminum foil.
Can I freeze papas rellenas?
Yes, you can freeze them before and/or after frying too.
Make sure to cover them in plastic wrap first and then aluminum foil before placing them in the freezer for up to 2 months.
What can I serve with papas rellenas?
You can serve these delicious papas rellenas with a simple salad, arroz blanco (white rice), congri, or maduros.
You may also like:
- Cuban Picadillo
- Creamy Mashed Potatoes
- Pastelitos De Carne (Cuban Beef Pastries)
- Cuban Picadillo Stuffed Peppers Recipe
- Cuban-Style Ham Croquettes (Croquetas de Jamón)
Papas Rellenas (Fried Stuffed Potatoes)
Ingredients
- Cuban Beef Picadillo
- 2 lbs Russet potatoes peeled and cut in cubes (~6 potatoes)
- 1 teaspoon garlic powder
- 2 tablespoons warm milk any kind
- 2 eggs whisked
- 2 cups plain breadcrumbs
- Salt + pepper to taste
- Vegetable oil for frying (or any other oil with a high smoke point for frying)
Instructions
- In a large saucepan, add water and potatoes. Bring to a boil then reduce heat, cover and cook for 20-25 minutes until the potatoes are fork tender.
- Drain the potatoes then transfer to a large bowl. Mash the potatoes with garlic powder, warm milk, salt and pepper, making sure there are no lumps. Let cool slightly.
- Line a baking sheet with parchment paper so you can place the potato balls as you make them. Using 3-4 tablespoons of the mashed potatoes, make a flat circle in the palm of your hand, about 1/3-inch thick.
- Place 1 heaping tablespoon of the picadillo in the center of the circle. Careful not to overfill or it will burst while frying.
- Using your hands, shape the potato around the picadillo to form a round, smooth ball, making sure it is completely sealed. The filling should be hidden in the middle of the ball covered with the mashed potato. Each potato ball should be between the size of a golf ball and a tennis ball. Place the potato balls on the baking sheet. Repeat until you’ve used all the mashed potatoes.
- In a shallow bowl, place the whisked eggs. In another bowl, place the breadcrumbs. Dip each potato ball in the egg first then roll in the breadcrumbs.
- Repeat the process by dipping the potato ball again in the egg and then again in the breadcrumbs until completely coated.
- Place the potato balls on a baking sheet, cover the baking sheet with plastic wrap or aluminum foil then refrigerate for 2 hours or overnight. If you skip this step, you risk the potato balls falling apart. You may also freeze them at this point for up to 2 months. Just make sure to bring the potato balls to room temperature before frying.
- When you’re ready to fry, heat oil to 350° in a large pot. Fry 1-2 potato balls at a time for about 2-3 minutes, turning occasionally, until golden brown. Drain on paper towels. Enjoy!
Miguelina Santiso says
Great recipes👍