Hi everyone, I’m Jessy, and I’m thrilled you’ve found your way to The Savory Script. For me, food is all about comfort and connection, and I believe that the most delicious meals are often the simplest.
Today, I’m so excited to share a recipe that holds a special place in my heart and in Cuban culinary tradition: Cuban Papas Rellenas. This recipe requires a little patience, with a total time of about 2 hours including chilling, but it yields approximately two dozen of these delightful stuffed potato balls.
Table of Contents
Wonderful Authentic Cuban Papas Rellenas
Ingredients
Equipment
Method
- Boil your potatoes in salted water until they are fork-tender. Drain them well and then mash them in a large bowl. Add the butter and milk, mixing until combined. Season generously with salt and pepper to your liking. The potatoes should be quite stiff; if they seem too loose, add a little more potato or let them cool further.
- Stir in the lightly beaten egg yolks. It’s important that these potatoes are stiffer than regular mashed potatoes, so they can hold their shape. You can cool them completely or refrigerate them. For best results, I like to make this potato mixture a day ahead.
- Heat the olive oil in a large sauté pan over medium heat. Add the diced onions and cook them until they become translucent, which usually takes a few minutes. Next, add the minced garlic and continue to stir until it becomes fragrant, about 1 minute.
- Add the ground beef to the pan, breaking it up with your spoon as it cooks. Continue cooking until the beef is completely browned.
- Stir in the smoked paprika, cumin, cayenne pepper, salt, and pepper. Cook for another minute or two to allow the spices to bloom. Add the finely chopped Spanish olives and their juice. Stir everything together and taste, adjusting the seasoning if necessary. Set the picadillo aside to cool slightly.
- In a shallow bowl, mix together the all-purpose flour and bread crumbs. In another bowl, beat the egg and egg whites together.
- Take about 1/4 cup of the stiff, cold mashed potato mixture and form it into a ball in your hands.
- Flatten the potato ball into a disc and then make a hollow or indentation in the center with your thumb or a spoon.
- Place about 1 tablespoon of the picadillo filling into the indentation.
- Carefully enclose the meat filling with the potato mixture, shaping it back into a smooth ball. Ensure it’s well sealed to prevent the filling from escaping during frying. Place the formed ball on a baking sheet.
- Continue this process with the remaining potato and picadillo mixture until all your Papas Rellenas are formed.
- Roll each potato ball first in the beaten egg mixture, ensuring it’s fully coated. Then, roll it in the breadcrumb mixture, pressing gently so the crumbs adhere well. Place the breaded balls back on the baking sheet. Once all are breaded, cover and chill them in the refrigerator for at least 2 to 4 hours. This chilling step is crucial for them to hold their shape during frying.
- Heat your oil in a deep-fat fryer or a deep frying pan. I use about 1.5 inches of oil in a deep pan. Once the oil reaches the right temperature (hot but not smoking), carefully place 2 or 3 balls in the pan at a time. Use a slotted spoon to turn them gently until they are golden brown on all sides, which usually takes about 2 to 3 minutes.
- Transfer the perfectly fried Papas Rellenas to a clean baking sheet lined with paper towels to drain any excess oil. You can hold them in a warm oven (around 200°F or 95°C) until you’ve finished frying all of them. This recipe makes approximately two dozen, depending on the size you make them.
Nutrition
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Let us know how it was!What Exactly Are Cuban Papas Rellenas?
Cuban Papas Rellenas, which translates to “stuffed potatoes,” are a cornerstone of Cuban cuisine. They are essentially mashed potato balls, often formed around a savory, spiced ground beef filling called picadillo, then breaded and fried to golden perfection. These are not just a simple snack; they are a beloved dish often found gracing tables at parties, holiday gatherings, and family celebrations. Their crispy exterior giving way to a soft potato shell and a flavorful filling makes them incredibly satisfying. While other Latin American countries have their own versions of stuffed potatoes, the Cuban rendition is truly unique.
Why You’ll Love This Cuban Papas Rellenas Recipe
I know you’re going to adore making and eating these Cuban Papas Rellenas! Here’s why this recipe stands out:
- The Perfect Textural Contrast: Each bite offers a delightful crunch from the golden-brown exterior, followed by the comforting softness of the potato shell, all surrounding a rich, savory filling.
- Deeply Flavorful Picadillo: The seasoned ground beef filling is bursting with aromatic spices, a hint of sweetness from the olives, and a touch of heat, creating a truly memorable flavor profile.
- Clear, Step-by-Step Guidance: I’ve broken down every step to ensure that even if you’re new to making Papas Rellenas, you’ll feel confident and achieve delicious results.
The Best Potatoes for Papas Rellenas
When making Papas Rellenas, the type of potato you choose is really important for getting that perfect, stiff texture needed to hold the filling. I’ve found that starchy potatoes, like Russets, are absolutely the best choice.
They cook up beautifully fluffy and can be mashed into a firm but smooth consistency. This starchy quality allows them to hold their shape when formed into balls, which is crucial for preventing them from falling apart during the frying process.
Ingredients for Delicious Cuban Papas Rellenas
Here’s everything you’ll need to create these wonderful stuffed potatoes. I’ve organized them by component to make your shopping and preparation a little easier.
For the Potato Mash:
- 4 large potatoes (about 2 pounds (or about 4 cups if already prepared))
- 4 Tablespoons unsalted butter
- 2 egg yolks (lightly beaten, (reserve whites))
- 1/4 cup whole milk ((add slowly as you might not use it all))
- Salt and pepper to taste.
For the Picadillo Filling:
- 1 pound ground beef
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 Tablespoons olive oil
- 1/2 teaspoon smoked paprika (or more to taste)
- 1/2 teaspoon cumin (or more to taste)
- 1 pinch cayenne pepper
- 10 Spanish olives (finely chopped)
- 2 Tablespoons juice from olives
- Kosher salt and pepper (to taste)
For the Breading Station & Frying:
- 1/4 cup all-purpose flour
- 1 cup bread crumbs
- 1 egg (beaten)
- 2 egg whites
- Oil (for frying)
Step-by-Step Guide to Making Perfect Papas Rellenas
Let’s get cooking! Follow these steps carefully, and you’ll be enjoying delicious homemade Papas Rellenas in no time.
- Prepare the Potato Mash: Boil your potatoes in salted water until they are fork-tender. Drain them well and then mash them in a large bowl. Add the butter and milk, mixing until combined. Season generously with salt and pepper to your liking. The potatoes should be quite stiff; if they seem too loose, add a little more potato or let them cool further.
- Enrich the Potatoes: Stir in the lightly beaten egg yolks. It’s important that these potatoes are stiffer than regular mashed potatoes, so they can hold their shape. You can cool them completely or refrigerate them. For best results, I like to make this potato mixture a day ahead.
- Start the Picadillo: Heat the olive oil in a large sauté pan over medium heat. Add the diced onions and cook them until they become translucent, which usually takes a few minutes. Next, add the minced garlic and continue to stir until it becomes fragrant, about 1 minute.
- Cook the Ground Beef: Add the ground beef to the pan, breaking it up with your spoon as it cooks. Continue cooking until the beef is completely browned.
- Season the Filling: Stir in the smoked paprika, cumin, cayenne pepper, salt, and pepper. Cook for another minute or two to allow the spices to bloom. Add the finely chopped Spanish olives and their juice. Stir everything together and taste, adjusting the seasoning if necessary. Set the picadillo aside to cool slightly.
- Set Up Breading Station: In a shallow bowl, mix together the all-purpose flour and bread crumbs. In another bowl, beat the egg and egg whites together.
- Assemble the Papas Rellenas: Take about 1/4 cup of the stiff, cold mashed potato mixture and form it into a ball in your hands.
- Create the Cavity: Flatten the potato ball into a disc and then make a hollow or indentation in the center with your thumb or a spoon.
- Add the Filling: Place about 1 tablespoon of the picadillo filling into the indentation.
- Seal the Potatoes: Carefully enclose the meat filling with the potato mixture, shaping it back into a smooth ball. Ensure it’s well sealed to prevent the filling from escaping during frying. Place the formed ball on a baking sheet.
- Repeat: Continue this process with the remaining potato and picadillo mixture until all your Papas Rellenas are formed.
- Breading and Chilling: Roll each potato ball first in the beaten egg mixture, ensuring it’s fully coated. Then, roll it in the breadcrumb mixture, pressing gently so the crumbs adhere well. Place the breaded balls back on the baking sheet. Once all are breaded, cover and chill them in the refrigerator for at least 2 to 4 hours. This chilling step is crucial for them to hold their shape during frying.
- Fry the Papas Rellenas: Heat your oil in a deep-fat fryer or a deep frying pan. I use about 1.5 inches of oil in a deep pan. Once the oil reaches the right temperature (hot but not smoking), carefully place 2 or 3 balls in the pan at a time. Use a slotted spoon to turn them gently until they are golden brown on all sides, which usually takes about 2 to 3 minutes.
- Drain and Keep Warm: Transfer the perfectly fried Papas Rellenas to a clean baking sheet lined with paper towels to drain any excess oil. You can hold them in a warm oven (around 200°F or 95°C) until you’ve finished frying all of them. This recipe makes approximately two dozen, depending on the size you make them.
Mastering the Art of Assembly & Shaping
Forming the Papas Rellenas takes a little practice, but I’ve got some tips to help you achieve perfect spheres every time. When you take your cold potato mixture, about 1/4 cup is a good starting point for a decent-sized ball. Flatten it into a disc in your palm.
For the filling, don’t overstuff it; about 1 tablespoon of picadillo is usually sufficient. The key to a good seal is to bring the edges of the potato up and around the filling, pinching them together firmly. Roll it between your palms to create a smooth, uniform ball.
If the potato feels sticky, you can lightly wet your hands with water or a little oil. Sealing them well is absolutely vital to prevent any leaks during frying.
Crispy Perfection: Frying Techniques for Papas Rellenas
Frying is where the magic happens, transforming these stuffed potatoes into crispy delights. For deep frying, a neutral oil with a high smoke point is best, like canola, vegetable, or peanut oil. I aim to heat the oil to around 350-365°F (175-185°C). You can test if the oil is ready by dropping a tiny piece of breadcrumb into it; it should sizzle immediately.
Don’t overcrowd the pan. Frying in batches of 2-3 at a time ensures the oil temperature stays consistent, leading to a crispier exterior. They cook quickly, usually 2-3 minutes per side until they achieve a beautiful golden-brown color.
Alternative Cooking Methods (Baking & Air Frying)
If deep frying isn’t your preference, you can still achieve delicious Papas Rellenas using other methods.
Baking: Preheat your oven to 400°F (200°C). Place the breaded and chilled Papas Rellenas on a baking sheet lined with parchment paper. You can lightly brush them with melted butter or oil for better browning. Bake for about 20-25 minutes, flipping halfway through, until they are golden brown and heated through.
Air Frying: Preheat your air fryer to 380°F (190°C). Arrange the breaded and chilled Papas Rellenas in a single layer in the air fryer basket, ensuring they don’t touch. Lightly spray them with cooking oil. Air fry for about 12-15 minutes, flipping halfway through, until they are golden and crispy.
Keep in mind that the texture might be slightly different from the deep-fried version, but they will still be wonderfully tasty!
Troubleshooting Common Papas Rellenas Problems
Even with the best intentions, sometimes things don’t go quite as planned. Here are a few common issues and how to fix them:
- Why did my potato balls fall apart? This usually happens if the potatoes weren’t stiff enough. Ensure you’ve used starchy potatoes and that they are well-mashed and cooled. A good, tight seal when enclosing the filling is also crucial.
- Why are my Papas Rellenas soggy? If your oil wasn’t hot enough, the Papas Rellenas will absorb too much oil, becoming soggy. Overcrowding the pan also lowers the oil temperature. Make sure your oil is hot and fry in small batches. Not draining them properly on paper towels can also contribute to sogginess.
- How to prevent the filling from bursting? This goes back to sealing! Ensure the potato completely encloses the filling and that there are no small openings. Don’t overfill the potato with the picadillo.
- How to achieve a perfectly crispy exterior? A good breading adheres best to a chilled, firm potato ball. Making sure your oil is at the correct temperature and not overcrowding the pan are also key factors for achieving that desirable crispiness.
Delicious Variations for Your Picadillo Filling
While my classic picadillo recipe is fantastic, feel free to experiment with the filling to make it your own!
| Variation Type | Description |
|---|---|
| Traditional Enhancements | Add capers for a briny kick, use a mix of olives, or include a few raisins for a touch of sweetness. |
| Protein Swaps | Try ground pork, chicken, or turkey instead of beef for a different flavor profile. |
| Vegetarian/Vegan Option | A hearty filling of finely chopped vegetables (like mushrooms, bell peppers, zucchini) and black beans works well. You could also try a filling made with savory cheeses and finely diced potatoes. |
Serving Suggestions & Perfect Pairings
Papas Rellenas are delightful on their own, but they’re even better with a little something extra. A simple garlic aioli, a classic Cuban mojo sauce (a citrusy garlic sauce), or even a zesty lime crema can add another layer of flavor. They are perfect as an appetizer or part of a larger tapas spread.
Make-Ahead, Freezing, and Reheating Guide
Planning ahead is easy with Papas Rellenas!
Make-Ahead: You can prepare the formed and breaded Papas Rellenas up to 2-4 hours before frying. Keep them covered and chilled in the refrigerator. This step actually helps them hold their shape better during frying.
Freezing:
- Unfried: To freeze, place the formed and breaded Papas Rellenas individually on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag, separating layers with parchment paper. They can be stored for up to 2 months. Fry directly from frozen, adding a few extra minutes to the cooking time.
- Cooked: Leftover cooked Papas Rellenas can be stored in an airtight container in the refrigerator for a day or two. To reheat and regain crispiness without drying out the filling, use your oven or air fryer at around 350°F (175°C) for 5-10 minutes, or until heated through and crispy.
Dietary Adaptations
I believe everyone should be able to enjoy delicious food, so here are a couple of simple adaptations:
- Gluten-Free: For a gluten-free version, simply swap out the all-purpose flour and bread crumbs for their gluten-free counterparts. There are many excellent gluten-free breadcrumb options available now.
- Vegetarian: Refer to the “Delicious Variations” section for ideas on creating a fantastic vegetarian filling.
FAQs about Cuban Papas Rellenas
Can Papas Rellenas be made ahead of time?
Yes, you can prepare and bread them up to 2-4 hours ahead of frying and keep them chilled.
How do I store leftover Papas Rellenas?
Store leftover cooked Papas Rellenas in an airtight container in the refrigerator for 1-2 days.
What’s the best way to reheat fried Papas Rellenas?
The oven or an air fryer is best for reheating to maintain crispiness. Use around 350°F (175°C) for 5-10 minutes.
Can I freeze Papas Rellenas?
Absolutely! You can freeze them before frying (fry from frozen) or freeze cooked leftovers for reheating.
What oil is best for frying?
A neutral oil with a high smoke point like canola, vegetable, or peanut oil is ideal for deep frying.
Conclusion
Cuban Papas Rellenas are truly a treasure. They offer that irresistible combination of a perfectly crispy exterior and a tender, flavorful potato shell enveloping a savory picadillo filling. This recipe is designed to be approachable, guiding you through each step to achieve fantastic results.
I encourage you to give this recipe a try; I’m certain you’ll fall in love with these little bites of deliciousness. Please feel free to leave a comment below with your experience, ask any questions you might have, or share photos of your creations with me on social media. Happy cooking!
