{"id":8397,"date":"2022-07-02T08:39:45","date_gmt":"2022-07-02T12:39:45","guid":{"rendered":"https:\/\/diningtraveler.com\/?p=8397"},"modified":"2024-10-09T15:33:08","modified_gmt":"2024-10-09T19:33:08","slug":"recipe-how-to-make-rellenos-de-papa-puerto-rican-potato-balls","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2022\/07\/recipe-how-to-make-rellenos-de-papa-puerto-rican-potato-balls.html","title":{"rendered":"Recipe: How to Make Rellenos de Papa (Puerto Rican Potato Balls)"},"content":{"rendered":"\n

For this post, we’re sharing our rellenos de papa recipe. These potato-based treats are not only simple to make, but you can find the ingredients quite easily. These are probably one of my favorite treats from my childhood. My mom used to make them all the time, and sometimes she would make it with corned beef and others with picadillo. Either way, it’s delicious!<\/p>\n\n\n

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\"Preparing<\/a>
Removing Potato Peel <\/figcaption><\/figure><\/div>\n\n\n

Making Relleno de Papa<\/h2>\n\n\n\n

Given that the base for the masa is only potatoes, it’s pretty simple to make, and you can source the ingredients easily. The potatoes are boiled and mashed to make the “masa” and filled with savory picadillo (check out our sofrito recipe<\/a>). You’ll find a quick hack to peel the potatoes if you watch the YouTube video<\/a> on rellenos de papa. I cook the potatoes whole to hold as much starch as possible as it keeps the shape of the rellenos de papa better when fried.<\/p>\n\n\n

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\"Assembling-Relleno-de-Papa\"<\/a><\/figure><\/div>\n\n\n

Cooking Tips<\/h2>\n\n\n\n

I love a tip I learned from famous Puerto Rican chef Wilo Benet’s cookbook “Puerto Rico True Flavors<\/a>” on molding the rellenos de papa. He suggests using an ice cream scoop to form the potato calls. I found this method very practical because you get even-sized balls every time. You scoop the mashed potato and make a hole with your finger or teaspoon to make room for the filling. You can get a visual of the method in the video.<\/p>\n\n\n\n

Another tip to get crispy rellenos de papa is to dust the balls with cornstarch. My mom always uses this method which allows the balls to keep their round shape, and they come out crispy on the outside and soft on the inside.<\/p>\n\n\n

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Preparing the treats<\/figcaption><\/figure><\/div>\n\n\n

This post is brought to you by the National Museum of Puerto Rican Arts and Culture. Check out their website<\/a> for more information. They offer great virtual and in-person programming that highlights Puerto Rican culture.<\/p>\n\n\n\n

Items we used (or similar):<\/h2>\n\n\n\n