Papas Rellenas are a traditional Cuban delicacy. Here you’ll find step-by-step instructions on how to make them!
Our closest friends are 100% Cuban-American. Victor and Frances, met as teenagers through their Cuban parents. Both sets of parents fled Castro’s Cuba in the late 50’s and settled in the United States.
Every Cuban party has trays of Papas Rellenas, meat filled potato balls, and Croquettas, ham filled potato cylinders. (This post was originally published on March 11, 2013 and has been updated to contain nutritional information. As an Amazon Affiliate I earn a small commission on qualifying purchases.)
What are Papas Rellenas?
Papas Rellenas is a traditional Cuban snack. They potato balls stuffed with ground beef or picadillo. I learned how to make croquettes in cooking school, which are basically mashed potatoes with egg yolks, formed into cylinders, rolled in bread crumbs and fried. Cuban food has its roots in Spain, and is less spicy than other Latin cuisines.
You will not find two recipes for picadillo that are alike. Every family has their own “secret” recipe. Some recipes called for green peppers, some called for green olives with pimentos, some for tomato paste, and others for wine and tomato sauce. While it is not hot spicy, I wanted to give the picadillo a hint of smokiness, so I added some smoked paprika and a pinch of cayenne. Once fried, they can be kept warm in the oven.
The shape of Papas Rellenas also makes a perfect hand-held school lunch.
They can be served as an appetizer or main dish. This is also a great recipe to use up left-over mashed potatoes.
How to make Papas Rellenas
First you’ll need a batch of cold firm mashed potatoes. This works well with leftover mashed potatoes. Or you can make them earlier in the day and refrigerate until you’re ready to assemble them. Instead of traditional mashed potatoes, these are made with egg yolks, which helps them hold their shape.
After forming potatoes into a ball, make a hollow.
Put about 1 tablespoon picadillo inside indentation.
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.
Can you freeze Papas Rellenas?
Yes! You can freeze them two ways. First, prepare them up to the breading, wrap well and freeze. This is the way I prefer, as they will taste freshest when cooked. Allow them to thaw in the refrigerator before frying them. You can also freeze them after they are cooked, but I only do this if we have leftovers.
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Papas Rellenas
Ingredients
Mashed Potatoes
- 4 large potatoes about 2 pounds
- 4 tablespoons unsalted butter
- 2 egg yolks lightly beaten, (reserve whites)
- 1/4 cup whole milk
- Salt and pepper to taste.
Breading
- 1/4 cup all-purpose flour
- 1 cup bread crumbs
- 1 egg beaten
- 2 egg whites
Picadillo
- 1 pound lean ground beef
- 1 med onion diced
- 3 cloves garlic minced
- 2 Tablespoons olive oil
- 1/4 teaspoon smoked paprika or more to taste
- 1/4 teaspoon cumin or more to taste
- 8 Spanish olives finely chopped
- 2 Tablespoons juice from olives
- salt and pepper to taste
Instructions
- For the Mashed Potatoes (make ahead)
- Boil potatoes in salted water until fork tender, drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes.
- For the Picadillo
- 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. Stir and adjust seasoning to taste, adding more if necessary.
Breading
- 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.
Assembling the Papas Rellenas
- 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.
James Andrews says
Your recipe is 100 percent authentic.. kudos..
Carolann says
thank you yummy Carolann
Wendy Call says
Cynthia,
I live in Tampa, Florida where these are served at most Cuban restaurants. Your recipe is very authentic. I make these when I have left over Picadillo. There are several different versions of Picadillo depending on the person’s heritage. Some like it sweeter with raisins and others like it savory with olives. My husband’s Abuela taught me to make it with both. The other trick she taught me was to set them to rest on a brown paper bag to get rid of the excess oil. Another great dish like this one, is stuffed plantains. You use the Picadillo to stuff sweet ripe (black) plantains and then deep fry them. My Cuban American husband loves them.
Cynthia says
I’ve learned a lot about Cuban food via our close friends who are Cuban. No party is complete without Papas Rellenas! I like your trick about the brown paper bag.
I’m not a fan of raisins in much of anything, (especially not cookies! :-). I’m definitely on team olive! Thank you!
Cynthia says
Thanks James!
Elba says
Cynthia, I really don’t enjoy blowing any ones bubbles, however, the culinary school you attended didn’t teach you how to make good croquetas! Croquetas are not made with potatoes. They are prepared with a chamel béchamel sauce. Trust Me you were truly cheated of a good culinary teaching. I learned how to make them from my grandmother. Try again or do your research. Good Luck ! Stay safe/healthy! % Cuban..
Cynthia says
Hi Elba, I think you are confused. I said I learned how to make croquettes. They are 100% French and indeed made of potatoes. (Please look them up, and do your research before making this sort of comment) You might want to note I spelled it the French way, and not the Cuban/Spanish way, which should have been an indicator. I’ve made croquettes many times and there are many similarities between them and papas. Believe me, I’ve done “my research”, 16 months of classical French training. I know what a “croquette” is. My friends are both 100 % Cuban as well. If you read my post, you’ll see that all four of their parents left Cuban during Castro’s regime. So while I’m not Cuban, this recipe is authentic. Have a nice day. Furthermore, it’s “burst your bubble”, not “blow your bubble”.
Patricia says
Excellent reply. Very tactful. Professional and mature.
MJ says
My son just returned from Ecuador where his host mother prepared this dish. It was his favorite meal there. I’m giving your recipe a shot as it looks most authentic!
Cynthia says
Thanks MJ! They were “Cubano” approved! Let me know how they turn out!
Christina @ Christina's Cucina says
These look fantastic, but then again, there is mashed potatoes involved! Sorry to say, I’ve never tasted these, but I’m willing! will have to add these to my long “must make” list! Nice job!!
Anna | ANNAdventure says
My nanny used to make these for me when I was little. I loved them so much! I am definitely saving this recipe!
linda says
can I freeze theese, would it be just after rolling up and chilling or cook all he way first? thanx, looks yummy and a great use of leftover potatoes and possibly meatloaf
Cynthia says
Absolutely! They’d freeze really well.
Marye says
These look delicious! I could definitely see these disappearing as soon as they touch the table!
Cynthia says
Yes, they are that good Marye,thank you!
Catherine says
Dear Cynthia, this sounds and looks so good! They wouldn’t last a NY minute in my house. I love that I can also freeze them..that’s a great idea too. xo, Catherine
Cynthia says
Thank you Catherine! Ours too!
kathy says
would you freeze them before or after frying them?
Cynthia says
I would definitely freeze them before frying. Then I’d defrost them and fry. I wouldn’t take more than a 1/2 hour to defrost on the counter I think.
Stephanie Ford says
Do these reheat well the next day?
Cynthia says
I’ve never done it, usually because they’re gone the first day i make them, but I’m sure they’d be fine the next day!
Diana says
What is the breading you use?
Cynthia says
it’s listed in the recipe under “breading” 1 cup bread crumbs and 1/4 cup all purposed flour.
Emogene says
Can these be baked instead of fried?
Cynthia says
I’ve never tried them baked…but I don’t see why not..you’re just trying to brown the outsides since the meat is already cooked.
Lisa says
Oh my gosh, these look delicious! Thank you for the step-by-step directions and ingredients, I will have to try to make these!
xo,
Lisa
http://www.occasionallylxue.com
Yeah Foodie says
This looks absolutely delicious and something I would make! I plan to make this and share it with my family.
Nyxie says
These look amazing! I’d love to make these at home on my partners next day off!
Cynthia says
Thank you! There are definitely more fun to make with someone else!
Nyxie says
These sound and look amazing! I’d love to try making these at home but I’m not much of a cook.
Marta Skeledžija says
That looks so good. We usualy do a sweet version with plum or chocolate.
Cynthia says
interesting! With potatoes?
Molly R. says
Made these for a Cuban themed dinner party with friends last night and they were a big hit! My husband is anti-olive, but I sneaked them in there anyhow and he was non the wiser, heh heh. They were a bit labor intensive (in part because I overworked the first batch of potatoes and they ended up runny and stretchy, whoops! 2nd batch was spot on =) but I’m thinking of doing a double batch next time and freezing half so I can pop them out whenever we’re ready for the next occasion. Thank you for the inspiration!
Lolita says
Next time try using golden potatoes, they hold up much better
Cynthia says
I’m wondering if you overworked the potatoes? If you put them in a food processor they can turn very gummy.
Candy says
Wow! I was looking for the Cuban potato balls recipe and read your post, first! There’s no way, I’d look at others after reading your post! You nailed it!! Looking forward to making them, SOON!
-Candy
PS. Ignore the rude comment by that person!
Cynthia says
lol Thanks Candy!
Rohtak says
I loved this recipe! I tried it today and it came out delicious! I
Lolita says
Spot on. Growing up in a Cuban household we were treated to these tasty dish. However, mom would dip them in batter, we never had them with bread crumbs. It could be it was a regional preference. Also, she did not cook with raisins (region of Santiago) but with olives. My mother in law from Camagüey did cook with raisins
Cynthia says
Thank you! i got this recipe from my cuban friends…both sets of parents were born in Cuban. They do not put raisins in their picadillo either.
Cynthia says
So happy to hear this! I got this recipe from my Cuban-American friends whose parents were all born in Havana! We’ve been eating Cuban food for years at their house.