Oh, hello there, wonderful home cooks! I’m Emily, and I’m so thrilled you’ve stopped by Delish Map today. There’s something truly magical about food that connects us, isn’t there? Today, I’m taking you on a delicious journey to Cuba with a recipe that’s close to my heart: Cuban Papas Rellenas.
These savory stuffed potato balls are a classic for a reason, and I promise you, making them at home is incredibly rewarding. From start to finish, you’ll be looking at about 1 hour and 30 minutes of active time, plus a crucial chilling period to ensure they come out perfectly.
Table of Contents
The Ultimate Cuban Papas Rellenas Recipe
Ingredients
Equipment
Method
- Boil potatoes in salted water until fork tender, then drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Potatoes should be fairly stiff so they can hold their shape
- Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes. They can be made a day before.
- Heat olive oil in large sauté pan over medium heat. Add onions and cook a few minutes until translucent. Next, add garlic, continuing to stir until garlic is fragrant, about 1 minute.
- Add ground beef stirring to break up meat.
- Add paprika, cumin, cayenne, salt and pepper. Cook until beef is brown throughout. Add chopped olives and juice. Stir and adjust seasoning to taste, adding more if necessary.
- Mix 1/4 cup all purpose flour and 1 cup bread crumbs in a shallow bowl.
- Beat the 2 egg whites and 1 egg and place in a bowl.
- Using about 1/4 cup stiff, cold mashed potatoes, form into a ball.
- Flatten ball and make a hollow.
- Put about 1 tablespoon picadillo inside indentation.
- Enclose meat in potatoes, forming into a ball. Place on baking sheet.
- Repeat with remaining potatoes and meat.
- Roll each ball in egg mixture then in breading. Place on baking sheet. Chill 2 to 4 hours.
- Heat oil in a deep-fat fryer or deep frying pan. I used a deep frying pan and about 1 1/2 inches of oil. When oil is hot, carefully place 2 or 3 balls in pan, using a slotted spoon and turn until golden brown on all sides, 2 or 3 minutes. Transfer to clean baking sheet lined with paper towels.
- Hold in warm oven until all papas are fried. Makes approximately 2 dozen, depending on the size.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What are Cuban Papas Rellenas?
Cuban Papas Rellenas are a beloved staple in Cuban cuisine, a delightful fusion of hearty potatoes and flavorful picadillo. Imagine a crisp, golden-brown shell of perfectly seasoned mashed potatoes, giving way to a rich, savory filling of ground beef, onions, garlic, and aromatic spices.
They’re more than just a snack; they’re a little bite of history and comfort, often served as an appetizer, a party favorite, or even a light meal. For me, they embody the warmth and generous spirit of Cuban cooking, transforming simple ingredients into something truly special.
Why You’ll Love This Cuban Papas Rellenas Recipe
I’ve poured my heart into perfecting this recipe, and I truly believe it’s one you’ll come back to again and again. Here’s why I think you’ll fall in love with these Cuban Papas Rellenas:
- Perfectly Seasoned Picadillo: My recipe features a picadillo filling that strikes the ideal balance of savory, aromatic, and just a hint of piquant thanks to Spanish olives and a touch of cayenne.
- Easy-to-Handle Potato Mixture: I’ll guide you to create a potato mash that’s firm enough to shape without being dry, making assembly a breeze even for beginners.
- Foolproof Assembly: I’ve included all my best tips for securely encasing the filling, so you won’t have to worry about any unfortunate bursting incidents during frying.
- Irresistibly Crispy Exterior: The breading and frying method I use guarantees a beautiful, golden-brown crust that delivers that satisfying crunch with every single bite.
The Best Potatoes for Papas Rellenas
Choosing the right potato is absolutely key to perfect Papas Rellenas. I always reach for starchy varieties like Russets, also known as Idaho potatoes. Their high starch content means they’ll mash up fluffy and absorb less water, giving you that firm, drier consistency you need for shaping. Waxy potatoes, like red or Yukon Gold, tend to be too moist and can make your papas rellenas fall apart during frying.
To achieve that crucial firm texture, I boil the potatoes in salted water until they are fork-tender, then drain them thoroughly. Mashing them while hot helps, but the real secret is letting them cool completely, even refrigerating them. This stiffens the mash, making it much easier to handle and ensuring your papas rellenas hold their shape beautifully.
If you’re tempted to use leftover mashed potatoes, you can! Just make sure they’re on the stiffer side and not too creamy or loose. You might need to add a bit of flour or an extra egg yolk to firm them up.
Classic Cuban Picadillo Filling
The heart of any good Papas Rellenas is its picadillo filling, and my version is packed with classic Cuban flavors. It starts with fragrant sautéed onions and garlic, then adds savory ground beef that I brown to perfection. The magic truly happens with the spices: smoked paprika, cumin, and a pinch of cayenne pepper infuse the meat with a warm, earthy, and subtly spicy kick.
Finely chopped Spanish olives and a touch of their brine add a briny, tangy counterpoint that brightens the whole dish. I love how these simple ingredients come together to create such a complex and satisfying flavor profile. Remember, you can always adjust the seasoning to your own taste, adding more spice if you like things hot, or even a few more olives for extra brininess.
How to Make Cuban Papas Rellenas: Step-by-Step
Making these Papas Rellenas is a labor of love, but I promise it’s worth every moment. Here’s my step-by-step guide to achieving perfection.
Step 1: Prepare the Mashed Potatoes
I start by boiling 4 large potatoes, which is about 2 pounds, in salted water until they are fork-tender. Once they’re cooked through, I drain them well and mash them into a large bowl. Next, I add 4 Tablespoons of unsalted butter and slowly incorporate 1/4 cup of whole milk, mixing until smooth. I season the potatoes generously with salt and pepper to taste. The key here is to keep the potatoes fairly stiff; they need to hold their shape later.
Finally, I stir in 2 lightly beaten egg yolks. At this point, I let the potatoes cool completely, often chilling them in the refrigerator, sometimes even overnight, to ensure they’re firm and ready for shaping.
Step 2: Make the Picadillo Filling
While the potatoes are chilling, I prepare the delicious picadillo. I heat 2 Tablespoons of olive oil in a large sauté pan over medium heat. Once hot, I add 1 medium diced onion and cook it for a few minutes until it’s translucent. Then, I add 3 cloves of minced garlic, stirring for about 1 minute until it becomes wonderfully fragrant. I add 1 pound of ground beef, breaking it up with my spoon, and cook it until it’s browned throughout.
Next, I stir in 1/2 teaspoon of smoked paprika, 1/2 teaspoon of cumin, and 1 pinch of cayenne pepper, along with kosher salt and pepper to taste. Once the beef is cooked, I add 10 finely chopped Spanish olives and 2 Tablespoons of their juice. I give it a good stir and taste, adjusting any seasonings as needed to ensure that perfect balance of flavors.
Step 3: Assemble the Papas Rellenas
This is where the fun begins! I take about 1/4 cup of the stiff, cold mashed potato mixture and roll it into a ball in my palm. Then, I gently flatten the ball and create a hollow in the center, almost like a small cup. I carefully spoon about 1 tablespoon of the picadillo filling into this indentation.
Now for the crucial part: I gently enclose the meat with the potato, shaping it back into a smooth, even ball. It’s important to make sure the filling is completely sealed inside. I place each finished ball on a baking sheet, and repeat this process until I’ve used all the potatoes and meat.
Step 4: Bread the Papas Rellenas
For the breading station, I set up two shallow bowls. In the first bowl, I mix together 1/4 cup of all-purpose flour and 1 cup of bread crumbs. In the second bowl, I beat 1 whole egg with the 2 reserved egg whites. I carefully roll each potato ball first in the egg mixture, ensuring it’s fully coated.
Then, I transfer it to the flour and bread crumb mixture, rolling it gently to get an even, complete coating. I place each breaded ball back on the baking sheet, ready for the next step.
Step 5: Chill the Papas Rellenas
Please, please do not skip this step! Chilling the assembled papas rellenas for 2 to 4 hours is absolutely essential. This time in the refrigerator allows the potato and filling to firm up even more, and the breading to adhere properly. If you try to fry them without chilling, they are much more likely to fall apart in the hot oil.
This step is your insurance policy for perfectly intact, crispy Papas Rellenas. For best results, ensure your oil is at the correct temperature for frying.
Step 6: Fry the Papas Rellenas
When I’m ready to fry, I heat oil in a deep-fat fryer or a deep frying pan. I typically use a deep frying pan with about 1 1/2 inches of oil. The oil needs to be hot, around 350-375°F (175-190°C), to ensure a crispy exterior without soaking up too much grease. I carefully place 2 or 3 balls into the hot oil at a time, using a slotted spoon. It’s important not to overcrowd the pan, as this can lower the oil temperature. I turn the balls gently until they are beautifully golden brown on all sides, which usually takes about 2 to 3 minutes.
As they finish frying, I transfer them to a clean baking sheet lined with paper towels to drain any excess oil. I like to hold them in a warm oven until all the papas are fried and ready to be served. This recipe usually yields approximately 2 dozen Papas Rellenas, depending on the size I make them.
Troubleshooting Common Papas Rellenas Problems
I know that cooking can sometimes throw a curveball, so I’ve put together some solutions for common Papas Rellenas challenges.
- Why are my papas rellenas falling apart? This usually happens for a few reasons. Your potato mixture might be too wet, so make sure to drain the potatoes well and let them cool completely. Not chilling them long enough (2-4 hours is key!) can also be a culprit, as can oil that isn’t hot enough. Lower oil temperatures mean they cook longer and absorb more oil, making them prone to disintegration.
- Why is the filling bursting out? Overfilling your potato balls is the most common reason for this. Be mindful of how much picadillo you add, usually just 1 tablespoon. Also, ensure you’re sealing the potato completely around the filling, leaving no cracks or weak spots.
- Why are they soggy or too oily? Again, the culprit here is usually oil temperature. If your oil isn’t hot enough, the papas rellenas will absorb excess oil rather than crisping up. Make sure your oil is heated to the correct temperature range (350-375°F or 175-190°C) before frying.
Variations and Alternatives
While I adore the classic, I also love exploring new ways to enjoy my favorite dishes.
Beyond Beef Picadillo
My recipe uses a traditional beef picadillo, but you can definitely get creative with your fillings! I’ve seen delicious versions with ground chicken or pork. For a vegetarian option, you could make a hearty mushroom and black bean picadillo, or even a spicy lentil mixture. Just be sure your chosen filling isn’t too wet, as that can make shaping difficult.
Baking and Air Frying Your Papas Rellenas
If you prefer a lighter touch or want to avoid deep frying, you can certainly bake or air fry your Papas Rellenas. For baking, I recommend preheating your oven to 400°F (200°C). Spray the breaded balls generously with cooking oil or brush them with a little olive oil. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crisp. For air frying, preheat your air fryer to 375°F (190°C). Spray the papas rellenas with oil and arrange them in a single layer, making sure not to overcrowd the basket. Air fry for 15-20 minutes, flipping halfway, until they’re golden and crispy.
Reheating Cooked Papas Rellenas
To bring back that glorious crispiness to leftover Papas Rellenas, I avoid the microwave at all costs; it will make them soggy. My preferred method is to reheat them in the oven or air fryer. Preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through and crisp. In an air fryer, set it to 350°F (175°C) and cook for 5-8 minutes. Both methods will restore their delicious crunch.
Serving Suggestions
Cuban Papas Rellenas are fantastic on their own, but they truly shine when paired with other traditional Cuban dishes. I often serve them alongside a mound of fluffy arroz blanco (simple white rice) or moros y cristianos/congri (flavorful rice and black beans). A side of sweet, fried maduros (ripe plantains) offers a wonderful contrast to the savory papas. For an extra flourish, I love to serve them with a little bowl of mojo (a garlicky citrus sauce) or aji (a spicy green sauce) for dipping.
Can You Freeze Papas Rellenas?
Absolutely! Papas Rellenas freeze beautifully, making them an excellent make-ahead option.
- Before Frying: This is my favorite method. After you’ve assembled and breaded the papas rellenas (Step 4), place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to cook, you can fry them directly from frozen, adding a few extra minutes to the cooking time, or thaw them in the refrigerator overnight before frying.
- After Frying: If you have cooked leftovers, let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag. Reheat from frozen in the oven or air fryer as described above. They will stay fresh in the freezer for up to 3 months.
Equipment Recommendations
Having the right tools can make all the difference in the kitchen, especially when making something like Papas Rellenas.
- Potato Masher: A sturdy potato masher is essential for achieving that perfect, lump-free consistency.
- Deep Frying Pan or Deep Fryer: While a dedicated deep fryer offers consistent temperature control, a heavy-bottomed, deep skillet or Dutch oven works perfectly for frying.
- Slotted Spoon or Spider Skimmer: These are invaluable for safely placing and removing the papas rellenas from hot oil.
- Baking Sheets: You’ll need a couple of baking sheets, one for chilling the assembled papas and another lined with paper towels for draining the fried ones.
- Meat Thermometer: To ensure your ground beef is cooked through for the picadillo, a quick read thermometer is always helpful.
Frequently Asked Questions (FAQs)
I often get questions about Papas Rellenas, so I’ve compiled some of the most common ones here to help you out!
Can I use instant mashed potatoes?
I really don’t recommend using instant mashed potatoes for Papas Rellenas. They tend to be too soft and don’t have the same starch structure as fresh potatoes, which means your papas rellenas are very likely to fall apart when frying. Stick with real potatoes for the best results!
What kind of oil is best for frying?
I typically use a neutral oil with a high smoke point, such as canola oil, vegetable oil, or peanut oil. These oils can handle the high temperatures needed for frying without imparting unwanted flavors.
How long do they need to chill?
Chilling for 2 to 4 hours is crucial. This helps the potato mixture firm up and the breading adhere, preventing the papas rellenas from falling apart in the hot oil. If you can chill them overnight, even better!
There you have it, my friends! My complete guide to making incredibly delicious homemade Cuban Papas Rellenas. I truly hope you feel inspired to bring these little bites of Cuban sunshine into your kitchen. There’s such a deep satisfaction in making something from scratch, especially a dish that brings so much joy.
I can’t wait to hear how your Papas Rellenas turn out! Please, leave a comment below with your experience, any questions you might have, or even a photo of your culinary triumph. Happy cooking, and thank you, truly, for being here with me at Delish Map!
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
