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Stuffed & Fried Mashed Potatoes


  • 4 large potatoes, peeled and boiled
  • 1/2 teaspoon salt
  • 2 eggs beaten
  • Dry bread crumbs
  • 1 lb. Cuban Picadillo
  • Flour (enough to roll the papas rellenas in)
  • Peanut, vegetable or corn oil for frying


  • Boil potatoes until they are fully cooked.
  • Drain.
  • Mash potatoes with the salt (do not add any butter, oil, or liquid!) allow mixture to cool for 30 minutes at room temperature.
  • Grab a handful of mashed potatoes, split the handful in half, and make each half into a little bowl by pressing in with your fingers.
  • Stuff the indentation in each half with the Picadillo (recipe below).
  • Bring the two halves together and smooth to make a round ball, about the size of an overstuffed golf ball.
  • Dip the ball into the beaten egg, and then roll in the flour until lightly covered.
  • Dip the ball in the egg again and roll in the bread crumbs to coat thoroughly.
  • Important: Refrigerate the balls for two to four hours before proceeding to the next step.
  • You may also freeze for later use, see "deep frying" note below.
  • Use a frying pan with enough oil to cover half the ball at a time.
  • Heat oil to the frying stage (about 375º F) and drop each papa rellena into the hot oil.
  • Let it cook for about two minutes or until golden brown.
  • Turn the balls and cook the other half in the same way.
  • If you have a deep fat fryer, heat the oil to 375º F.
  • Place a single layer of papas rellenas in the basket, drop into the oil and cook for about 3 minutes, or until golden brown.
  • Be careful not to overcook.
  • Deep frying works best if the rellenas are frozen.

Categories: Beef  Deep Fryer  Freezer  Main Dish  Potato  Stove 
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