Puerto Rican Papas Rellenas – mashed potato croquettes stuffed with flavorful picadillo (ground beef hash). They are fried to golden perfection on the outside while still creamy on the inside. Meat and potatoes join together to form the perfect appetizer!
Puerto Rican Papas Rellenas
Hey guys! I’m here with my monthly Puerto Rican recipe for you. And let me tell you…these fried potato croquettes are amazeballs. Like, literally.
Balls of mashed potatoes are filled with picadillo (a ground beef hash which is so flavorful it gives taco meat a run for its money), then fried until golden brown and crispy. They are probably my favorite Puerto Rican appetizer!
Puerto Rican papas rellenas, or rellenos de papa as they are called, have a bit of a story in my family history. I’ve told you before how I used to think I was Puerto Rican as a child, although I’m actually half Mexican [full story here]. There are many contributing factors to this misconception, among which are these potato croquettes.
Every year my family would attend the Mexican Festival in Milwaukee, WI. My mother would make a beeline past the mariachi bands, the jalapeño eating competition (and the grito contest!), the vendors selling street tacos and cerveza, and head straight for the Puerto Rican booth where they made these papa rellenas.
What the heck was a Puerto Rican stand was doing at a Mexican fiesta I’ll never know – but you can see my confusion, right?!
Well, one bite is all you need and those questions evaporate. Potatoes are my favorite food. I love them in any form, but fried potatoes are the best of the best by far. Paired with incredibly flavorful meat, it’s a combination that can’t be beat.
You can find my recipe for the picadillo filling here. *Do not add the diced potatoes called for in the recipe.*
This recipe only uses half the amount of picadillo, so you can either use the leftovers in tacos or just make half a batch of meat. Or you can double the amount of mashed potatoes and have twice as many papas rellenas!
The trick to these croquettes is to mash the heck out of your potatoes so they turn gummy and pliable. Extra cornstarch helps combat any stickiness as well.
Adding an egg helps with binding, but if you’re able to knead the potatoes into a workable dough, the egg is not necessary. Eat them as is, or serve with my mayo-ketchup or garlic dipping oil.
As always, feel free to shoot me an email at kitchengidget@gmail.com if you have any questions or hit me up on Facebook!
Mashed potatoes balls stuffed with picadillo (ground beef hash) and fried to golden perfection! Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
Puerto Rican Papas Rellenas (Stuffed Potatoes)
Ingredients
Instructions
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 106Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 77mgCarbohydrates: 17gFiber: 2gSugar: 1gProtein: 2g
Becky
Sunday 27th of December 2020
Made these because I could not remember everything,y mother did to hers. The potatoes were watery tasting, thin. I do remember mom using flour and not cornstarch. Toward the end of her life her rellenos would fall apart. She had dementia. These were good tasting and I did follow the potato cooking recipe. I’ll try again because these are a favorite!
Nicole
Friday 22nd of May 2020
These came out awesome! I added an extra egg and used arrowroot powder as I didn’t have corn starch. Tasted just like the ones we got in Puerto Rico!
Judy
Thursday 30th of April 2020
Hi, I am Puerto Rican and enjoy the foods that I cook. I cannot get certain foods to come out right, like the rellenos de papa. I make it fine but when it comes to frying I am a mess. They fall apart. I read in one of your replies to cook them frozen, but won’t that make it fall apart in the oil when it reaches a certain temp. Won’t it make the oil splash when you put the frozen potatoes balls in the oil. Please answer soon, thank you.
Rebekah
Thursday 30th of April 2020
Hi Judy! My tips for rellenos de papa is to drain the potatoes well after boiling. Excess water is usually the culprit if they are falling apart. Put them back in the pot and let the residual water evaporate (use low heat if needed). Definitely use the egg and my mom said 2 tablespoons of butter will help the texture as well. I've never tried freezing these before cooking, but others have commented that they do. I would try my tips first and I hope that helps.
Nicole
Sunday 12th of April 2020
Did not stay together completely fell apart based off other comments the egg should of not been optional the balls stuck together an we’re fine
Gloria
Friday 26th of June 2020
Potatoes must be completely cooled and your hands well floured to avoid stickiness.
Rebekah
Sunday 12th of April 2020
Sorry about that, thanks for the feedback on the eggs!
Jenelle
Wednesday 8th of April 2020
Are these like the potato balls you get from portos?? Because those ones are really yummy.
Rebekah
Wednesday 8th of April 2020
Yes! I've never had Porto's but I looked it up and it's the same thing. It looks like they roll theirs in panko bread crumbs before frying to make them crunchy. Not traditional but extra crispy is never bad in my book!