Colombian Papas Rellenas

Every time I bite into a perfectly golden Colombian Papas Rellenas, I’m transported straight back to my abuela’s kitchen—the aroma of fried potato mingling with the scent of spiced beef filling the air. These stuffed potato balls are a dreamy mix of crispy on the outside, soft and fluffy on the inside, with a savory explosion that will have you scraping your plate. If you’ve never tried Colombian Papas Rellenas before, you’re in for a culinary hug packed with satisfying textures and flavors. The primary keyword here isn’t just “Colombian Papas Rellenas,” it’s a promise that you’ll master this crowd-pleaser at home with ease.

Colombian Papas Rellenas: Why This Recipe Works and Ingredients

• 4 large russet potatoes (about 2 pounds)
• 2 tablespoons unsalted butter
• 1/2 cup whole milk
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound ground beef
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup tomatoes, chopped (fresh or canned)
• 1/4 cup raisins (optional, but traditional)
• 1/4 cup green olives, chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 large egg, beaten (for coating)
• 1 cup all-purpose flour (for coating)
• Breadcrumbs (optional, for extra crunch)
• Vegetable oil (for frying)

What makes Colombian Papas Rellenas so irresistible is the use of starchy russet potatoes, which mash up beautifully to create a smooth, creamy base that holds its shape without falling apart. I swear by butter and whole milk in the mash—it gives richness and a velvety texture that’s far better than just water or skim milk. The filling shines because of the balance in spices and textures: the sweet hint from raisins paired with the salty pop of olives provides a delightful contrast to the warm cumin and cinnamon, these spices lend the filling that distinct Colombian depth. Plus, the beef is cooked until it’s perfectly dry but juicy, so the potatoes don’t become soggy.

Colombian Papas Rellenas

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Taste authentic Colombian Papas Rellenas with rich fillings that satisfy hunger and bring comfort in every bite

• Author: molly
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 8 servings
• Category: Main Course
• Cuisine: Colombian

Ingredients

Scale 1x2x3x

4 large russet potatoes (about 2 pounds)

2 tablespoons unsalted butter

1/2 cup whole milk

1 teaspoon salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper

1/2 pound ground beef

1 small onion, finely chopped

2 garlic cloves, minced

1/2 cup tomatoes, chopped (fresh or canned)

1/4 cup raisins (optional, but traditional)

1/4 cup green olives, chopped

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 large egg, beaten (for coating)

1 cup all-purpose flour (for coating)

Breadcrumbs (optional, for extra crunch)

Vegetable oil (for frying)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the potatoes: Peel and chop the potatoes into large chunks. Boil them in salted water for about 15-20 minutes until tender when pierced with a fork. Drain well and mash with butter, milk, salt, and pepper until smooth. Let the mash cool while preparing the filling.

Make the filling: Heat a tablespoon of oil in a skillet over medium heat. Sauté the onions until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Toss in the ground beef, breaking it up with your spoon, and cook until browned and fully cooked, about 8 minutes. Add tomatoes, raisins, olives, cumin, cinnamon, salt, and pepper. Simmer for 10 minutes until the mixture thickens, then remove from heat and let it cool slightly.

Form the papas rellenas: Take a handful of mashed potato (about the size of a golf ball), flatten it in your palm, then spoon a tablespoon of filling in the center. Fold the potato around the filling and shape it into a smooth ball, making sure the filling is completely enclosed. Repeat with remaining potatoes and filling.

Coat and fry: Set up a breading station with flour in one bowl, beaten egg in a second, and breadcrumbs (if using) in a third. Roll each ball first in flour, then egg, and finally breadcrumbs for extra crunch. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the papas rellenas in batches for about 3-4 minutes, turning as needed, until golden brown on all sides. Drain on paper towels.

Serve warm: Serve them right away or keep warm in a low oven. They’re amazing on their own or with a side of ají sauce or a simple salad.

Notes

A traditional Colombian recipe for crispy, stuffed potato balls filled with spiced beef, raisins, and olives. This guide provides ingredients, step-by-step instructions, tips, storage advice, and FAQs for perfect Papas Rellenas.

Colombian Papas Rellenas: Step-by-Step Instructions

1. Prepare the potatoes: Peel and chop the potatoes into large chunks. Boil them in salted water for about 15-20 minutes until tender when pierced with a fork. Drain well and mash with butter, milk, salt, and pepper until smooth. Let the mash cool while preparing the filling.
2. Make the filling: Heat a tablespoon of oil in a skillet over medium heat. Sauté the onions until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Toss in the ground beef, breaking it up with your spoon, and cook until browned and fully cooked, about 8 minutes. Add tomatoes, raisins, olives, cumin, cinnamon, salt, and pepper. Simmer for 10 minutes until the mixture thickens, then remove from heat and let it cool slightly.
3. Form the papas rellenas: Take a handful of mashed potato (about the size of a golf ball), flatten it in your palm, then spoon a tablespoon of filling in the center. Fold the potato around the filling and shape it into a smooth ball, making sure the filling is completely enclosed. Repeat with remaining potatoes and filling.
4. Coat and fry: Set up a breading station with flour in one bowl, beaten egg in a second, and breadcrumbs (if using) in a third. Roll each ball first in flour, then egg, and finally breadcrumbs for extra crunch. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the papas rellenas in batches for about 3-4 minutes, turning as needed, until golden brown on all sides. Drain on paper towels.
5. Serve warm: Serve them right away or keep warm in a low oven. Trust me, they’re amazing on their own or with a side of ají sauce or a simple salad.

Colombian Papas Rellenas: Tips for Success

• Use starchy potatoes: Like russets or Yukon Golds—they hold their shape but mash smoothly, which makes the exterior crispy but soft enough to bite through.
• Don’t overfill the balls: Overstuffing can lead to splitting and leaking during frying. Keep the filling around 1 tablespoon per ball for the perfect balance.
• Let the mash cool: If it’s too warm, the filling won’t stick, and shaping the balls will be a nightmare.
• Control frying temperature: Oil that’s too hot will burn the outside and leave the inside raw; too cool will soak the potatoes with oil. Use a thermometer if you can.
• Try a two-stage frying: Fry initially at a lower temperature to cook through, then a quick high-heat fry to crisp the exterior.

Colombian Papas Rellenas: Storage & Reheating

Leftover Colombian Papas Rellenas are a blessing the next day. You can refrigerate them in an airtight container for up to 3 days. To reheat and keep that crispy texture, the oven is your best friend—set it to 375°F (190°C) and bake the papas rellenas for about 15 minutes or until heated through. Avoid microwaving if possible because it makes the crust soggy and disappointing. For longer storage, you can freeze them un-fried after shaping. When ready, thaw overnight in the fridge, then fry fresh for the best results.

Colombian Papas Rellenas: FAQ

Can I make Colombian Papas Rellenas vegetarian?

Absolutely! You can swap the beef for sautéed mushrooms, black beans, or even lentils seasoned with similar spices. This keeps the wholesome feeling but makes it veggie-friendly. Adding a bit of smoked paprika will lend that meaty depth.

Can I bake instead of frying?

Yes, baking is a lighter alternative. Brush the prepared potato balls with oil, place them on a parchment-lined baking sheet, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway. The texture won’t be as crispy but will still taste great!

Why do my Papas Rellenas fall apart when frying?

Usually, that means the potato mash is too wet or warm when shaping. Make sure your mash is dry and cool, and handle them gently. Also, coat them in flour and egg thoroughly for a protective crust that seals everything inside.

What’s the best oil for frying Colombian Papas Rellenas?

Vegetable oil, canola oil, or even peanut oil are perfect since they have a high smoke point and neutral flavor. Olive oil isn’t ideal because it burns at high heat and might overpower the dish.

Can I prepare these ahead of time?

Yes! You can assemble them a day before and store them in the fridge covered with plastic wrap. Just bread and fry right before serving for fresh, crispy results.

Nutritional Information

Each Colombian Papas Rellenas (1 medium ball) approximately contains:

• Calories: 220
• Fat: 9g
• Protein: 8g
• Carbohydrates: 28g
• Fiber: 2g
• Sodium: 320mg

These values are rough estimates and can vary based on exact ingredients and portion sizes. If you want a lighter version, opting for baking rather than frying can reduce fat content significantly.

Wrap-Up

I can’t wait for you to try this recipe because Colombian Papas Rellenas are so much more than just potato balls—they’re a slice of Colombian tradition wrapped in buttery, crispy goodness. Cooking them might get a little messy, but I promise the results are worth every bit of that. After you’ve made this recipe a few times, you’ll want to tweak the filling to your taste or maybe try some fun dip combos. If you give this a go, please drop a comment or rate the recipe so I know how your kitchen adventure went. Happy cooking!