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Papa Rellena (Stuffed Potatoes)

Mashed potatoes balls stuffed with picadillo (ground beef hash) and fried to golden perfection!


2 pounds potatoes

1 tablespoon cornstarch, plus extra for dusting

1 egg, lightly beaten

2 tablespoons butter

1/2 recipe Puerto Rican Picadillo


Oil for frying

Mayoketchup or mojo de ajo


Peel potatoes and cut into uniformly sized chunks. Place in a pot and cover with water. Salt the water about (2 tablespoons). Boil until cooked through and easily pierced with a fork, about 20 minutes.

Drain potatoes well and return to pot. Let any excess water evaporate. Mash with 1 tablespoon of cornstarch, egg and butter.

Flour your hands with cornstarch and flatten about 1/2 cup of mashed potatoes into a disk in the palm of your hand. Add a heaping tablespoon of picadillo to the center of the disk and bring the edges of the potato up and around the picadillo. Seal the edges and roll into a smooth ball. Repeat until all the potato has been used up, making sure to coat hands in cornstarch each time.

Deep fry the balls in hot oil (about 350°F) about 5 minutes, turning as needed until they are golden brown all over. Serve plain or with mayoketchup or mojo de ajo for dipping, if desired.

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