Colombian Papas Rellenas

These Colombian stuffed potatoes wrap seasoned ground beef in creamy mashed potatoes, then get fried until golden brown. Perfect as a main dish or hearty snack.

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Updated on Fri, 03 Jan 2025 01:21:39 GMT
A plate of golden-brown, breaded potato balls filled with seasoned ground meat and garnished with parsley. Save it
A plate of golden-brown, breaded potato balls filled with seasoned ground meat and garnished with parsley. | myhomemaderecipe.com

My Colombian Papas Rellenas story started during a cooking class in Bogotá. I fell in love with these crispy potato croquettes filled with perfectly seasoned beef and knew I had to master them in my own kitchen. Now they're my go to comfort food a little piece of Colombia that brings warmth and joy to my family table.

Why These Are Pure Magic

There's something special about biting through that golden crust into creamy potato and finding that savory surprise inside. These papas rellenas have become my signature dish for gatherings everyone loves customizing their fillings and they disappear faster than I can fry them. The best part? They're easier to make than you might think.

What You'll Need from Your Kitchen

  • Potatoes: I swear by Russet potatoes here they make the smoothest most workable mash.
  • Filling: Ground beef seasoned with my special blend of tomatoes scallions cumin and sazon creates that authentic Colombian flavor.
  • Batter: My foolproof mix of flour eggs and buttermilk gives you that perfect crispy shell.
  • Oil: I use avocado oil for frying it handles the heat beautifully and adds a subtle buttery note.

Let's Make These Together

Starting with Potatoes
First we get those potatoes going. I peel and dice them evenly for quick cooking then boil them in salted water until they're just tender. Once mashed and seasoned they need to cool completely this is so important for easy shaping later.
Creating the Heart
While the potatoes cool I make our filling. The secret is letting those tomatoes and scallions really caramelize before adding the beef. When those seasonings hit the pan my kitchen smells like my favorite Colombian restaurant.
Shaping Our Treasures
Now comes the fun part. I portion out the cooled potato mixture flatten it in my palm add that beautiful filling and carefully seal it into a perfect ball. The first few might look rustic but you'll get the hang of it quickly.
The Final Touch
My batter is simple but it works every time. Each potato ball gets a good coating then into hot oil they go watching them turn golden is like magic.
A plate of golden-brown fried balls, some cut open to reveal a filling of ground meat and mashed potatoes. Save it
A plate of golden-brown fried balls, some cut open to reveal a filling of ground meat and mashed potatoes. | myhomemaderecipe.com

My Kitchen Secrets

Let me share what I've learned from making countless batches of these papas rellenas. Taking time to cook out extra moisture from the potatoes makes all the difference in shaping. I always let them cool completely in the fridge. And when it's frying time patience is key work in small batches to keep that oil temperature just right.

Making These Your Own

The beauty of papas rellenas is how easily they adapt to what you love. Sometimes I'll use shredded chicken or even make a vegetarian version with mushrooms. My spice loving friends add extra hot peppers and my cheese loving kids beg for extra queso in the middle. There's no wrong way to fill these golden beauties.

A plate of golden-brown fried balls, halved to reveal a creamy potato interior filled with seasoned ground meat and garnished with chopped green onions. Save it
A plate of golden-brown fried balls, halved to reveal a creamy potato interior filled with seasoned ground meat and garnished with chopped green onions. | myhomemaderecipe.com

Frequently Asked Questions

→ Why do you need to dry the mashed potatoes?
Removing excess moisture helps the potatoes hold their shape when forming balls. Drier potatoes also create a better seal around the filling when frying.
→ Can I make these ahead of time?
You can prepare the potato balls and store them uncoated in the fridge for up to a day. Coat and fry them just before serving for the best texture.
→ Why do my potato balls break apart when frying?
This usually happens if the potatoes are too wet or the balls aren't sealed well. Make sure to dry the potatoes and carefully seal all edges around the filling.
→ What oil is best for frying these?
Any neutral oil with a high smoke point works well. Vegetable oil or avocado oil are good choices as they won't affect the taste.
→ Can I bake these instead of frying?
While traditionally fried, you can bake them at 400°F until golden. They won't be as crispy but still taste good. Brush with oil before baking.

Colombian Papas Rellenas

Crispy fried potato balls stuffed with seasoned ground beef. These Colombian papas rellenas combine creamy mashed potatoes with savory meat filling.

Prep Time
25 Minutes
Cook Time
35 Minutes
Total Time
60 Minutes
By: Zaho


Difficulty: Difficult

Cuisine: Colombian

Yield: 6 Servings (12 potato balls)

Dietary: ~

Ingredients

01 8 russet potatoes.
02 Salt to taste.
03 1 pound ground beef.
04 1 bunch scallions or green onions.
05 4 campari tomatoes.
06 1 teaspoon ground cumin.
07 1 teaspoon sazon seasoning.
08 2 tablespoons flour.
09 ⅓ cup heavy cream.
10 2 eggs.
11 ⅛ teaspoon salt.
12 Panko breadcrumbs (optional).
13 Fresh parsley for garnish (optional).
14 Oil for frying.

Instructions

Step 01

Peel potatoes, cut into chunks. Boil in salted water until tender, about 15 minutes.

Step 02

Drain potatoes, mash while warm to remove moisture. Whisk and season with salt. Let cool.

Step 03

Cook diced tomatoes and scallions until soft. Add beef and seasonings, cook until meat browns.

Step 04

Take ⅓-½ cup potato, flatten to disc. Add 2 tablespoons filling, seal edges and form into ball.

Step 05

Mix cream, flour, eggs, and salt. Coat potato balls and roll in breadcrumbs if using.

Step 06

Deep fry in hot oil 8-10 minutes until golden. Cook in batches to avoid crowding.

Notes

  1. Dry potatoes well to help them hold shape.
  2. Let potatoes cool before forming balls.
  3. Keep oil temperature steady while frying.

Tools You'll Need

  • Deep fryer or deep frying pan.
  • Spider strainer.
  • Potato masher.
  • Large mixing bowl.
  • Medium bowl.
  • Cutting board.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy (cream).
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 475
  • Total Fat: 29 g
  • Total Carbohydrate: 36 g
  • Protein: 24 g