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 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 Cuban ham 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.

papas rellenas showing the picadillo filling on a white plate

Baking Sheets

Highly recommend these aluminum, nonstick baking sheets that provide high conductivity. Perfect for all your baking needs!

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Step By Step Instructions

Boil + mash the potatoes in a large saucepan and cook for 20-25 minutes until the potatoes are fork tender. Mash the potatoes with garlic powder, warm milk, salt and pepper, making sure there are no lumps.
stuffing the potato balls with savory Cuban picadillo
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.
breading station for papas rellenas with egg wash
Using your hands, shape the potato around the picadillo to form a round, smooth ball, making sure it is completely sealed. Start the breading station by dipping each potato ball in the egg first.
breaded cuban potato balls before frying
After rolling in the whisked egg, roll in the breadcrumbs. Repeat for all potato balls then refrigerate for 2 hours or overnight (or freeze for up to 2 months). Do not skip this step!
3 papas rellenas on a white plate
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.

Making Them In The Oven & In The Air Fryer

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.

Make Ahead Tips

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.

Freezing Tips

Yes, you can freeze them before and/or after frying too. Make sure they are cooled completely before covering them in plastic wrap first and then aluminum foil. You can then place them in the freezer for up to 2 months.

Serving Suggestions

You can serve these delicious papas rellenas with a simple salad, arroz blanco (white rice), moros/congri, or maduros.

5 from 8 reviews

Papas Rellenas (Picadillo Stuffed Potato Balls)

Jamie Silva
Prep Time: 1 hour
Cook Time: 45 minutes
Chilling Time: 2 hours
Total Time: 3 hours 45 minutes
Yield: 12 papas rellenas
Papas rellenas are mashed potato balls stuffed with flavorful Cuban picadillo, then fried till crispy and golden. Crunchy on the outside, tender on the inside – perfect for snacking, as an appetizer, or even a main course!
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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 large eggs, whisked
  • 2 cups plain breadcrumbs
  • Salt + pepper to taste
  • Oil for frying, (high smoke point)

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!
Serving: 1papa rellena, Calories: 263kcal, Carbohydrates: 31g, Protein: 12g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 307mg, Potassium: 564mg, Fiber: 3g, Sugar: 3g, Vitamin A: 137IU, Vitamin C: 9mg, Calcium: 69mg, Iron: 3mg
Course: Appetizer, Dinner, Snack
Cuisine: Cuban, Latin
Keyword: cuban papas rellenas, fried stuffed potatoes, papa rellena, papa rellena recipe, papas rellenas, papas rellenas cubanas
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!