Relleno De Papa (Puerto Rican Stuffed Potato Balls) Recipe
Relleno De Papa is a traditional Latin American comfort food featuring seasoned ground beef stuffed inside a fluffy mashed potato dough, then coated and deep-fried to crispy perfection. This recipe combines creamy potatoes with a savory beef filling, making it a satisfying appetizer or main dish served warm with your favorite dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
Ingredients
Scale
Potato Dough:
- 2 pounds potatoes, peeled and cubed
- 3 tablespoons butter
- 1 large egg
- 1 1/2 tablespoons cornstarch (plus more for coating)
- Olive oil, as needed
Beef Filling:
- 2 tablespoons sofrito
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 1/3 cup tomato sauce
- 1 tablespoon adobo seasoning
- 3/4 teaspoon sazón seasoning
For Frying and Serving:
- Breadcrumbs (optional, for coating)
- Oil for frying (vegetable or canola oil recommended)
- Preferred dipping sauce
Instructions
- Mash potatoes: Boil the peeled and cubed potatoes in salted water until fork-tender, about 20 minutes. Drain thoroughly and mash until smooth, ensuring no lumps remain.
- Mix dough: While the mashed potatoes are still warm, add butter, egg, and 1 1/2 tablespoons cornstarch. Mix thoroughly until well combined and a dough forms. Let it cool to room temperature before shaping.
- Cook filling: Heat a skillet over medium heat and add enough olive oil to coat the bottom. Sauté the sofrito, chopped onion, and minced garlic until the onions become translucent. Add the ground beef and cook, stirring occasionally, until browned and cooked through. Stir in tomato sauce, adobo seasoning, and sazón seasoning. Remove from heat and let the filling cool completely.
- Stuff potatoes: Once both the potato dough and beef filling have cooled, form the potato mixture into balls. Make an indentation in the center of each ball and fill it with the beef mixture. Seal the filling inside by shaping the potato around it into a smooth ball. Roll each ball lightly in cornstarch or optional breadcrumbs to coat it evenly.
- Fry: Heat oil in a deep fryer or large pot to 375°F (190°C). Carefully place the stuffed potato balls into the hot oil. Fry for about 3 to 5 minutes on each side or until they are golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Serve: Serve the Relleno De Papa warm with your preferred dipping sauce for a delicious appetizer or main dish.
Notes
- Make sure potatoes are completely mashed and smooth for the best dough consistency.
- Let both the mashed potato dough and beef filling cool before assembling to prevent the dough from becoming sticky or breaking apart.
- Use a thermometer to maintain oil temperature at 375°F for optimal frying results and crispiness.
- Breadcrumb coating is optional but adds extra crunch and helps seal the potato balls.
- Popular dipping sauces include garlic sauce, spicy mayo, or a tangy chimichurri.
- Can be made ahead and reheated in an oven for crispiness.
Keywords: Relleno De Papa, stuffed potato balls, Latin American recipe, fried potato balls, ground beef filling, comfort food
