Real Recipes From Real Home Cooks ®

potato ball or relleno de papa

(1 rating)
Recipe by
Franchi Nicola
Stamford, NY

This is a Puerto Rican potato ball. Not to be confused with a knish or potato puffs. This has unique and different flavors! Enjoy!

(1 rating)
yield 12 serving(s)
prep time 1 Hr 15 Min
cook time 1 Hr

Ingredients For potato ball or relleno de papa

  • 2 lb
    potatoes, peeled and quartered
  • 8 c
    water for boiling
  • 2
    beef bouillon, cubes
  • 2 tsp
    table salt
  • 4 Tbsp
  • 1
    egg, slightly beaten
  • instant potato flakes, dry
  • cornstarch
  • lard or vegetable or canola oil for deep frying
  • 1 tsp
    lard or vegetable or canola oil
  • 1 lb
    chopped beef
  • 1/4
    onion, chopped & peeled
  • 1 clove
    garlic, peeled & chopped
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
    table salt
  • 1/4 tsp
    adobo powder
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 1 dash
    white wine
  • 1/4 lb
    lean ground beef or pork
  • 2
    olives or manzillas stuffed with pimiento
  • 1/4 tsp
    diced capers
  • 1 Tbsp
    tomato sauce
  • 1/2 can
    pimientos, chopped (optional)
  • brown in a skillet the chopped pork, beef with a pinch of salt.
  • reduce the heat and add the oil or lard, and all other ingredients except the wine, olive, and tomato sauce. continue cooking until all meat is cooked.
  • next add the rest of the ingredients. the tomato sauce is 1 tablespoon. cook for at least 30 minutes making sure all meat is cooked thoroughly

How To Make potato ball or relleno de papa

  • 1
    Preparation: Place water, potatoes, beef bouillon cube with 1/2 teaspoon of salt in a pot. Cover and boil at moderate heat for 30 minutes, or until potatoes are tender to the fork. Drain and immeidately mash or put through a potato ricer.
  • 2
    Add butter, egg, 1 1/2 teaspoon salt(tasting)and about 2 tablespoons of instant mash potato flakes. This will give the dough consistency. Mix all ingredients well together. Let it cool to room temperature so it can be handled easily without burning your hands.
  • 3
    Using the cornstarch, put some on your hand so that the dough does not stick when your make a ball. Make 12 balls with the dough. Then make a small well within the dough. Sometimes I use the back of a teaspoon to make the imprint.
  • 4
    Into the well or center of the ball, place a small amount of the meat mixture. Try not to use the juice from the meat. It will make the ball very wet and harder to work with. After the mixture is in the middle, cover with the dough. Make a ball shape using cornstarch on your hands.
  • 5
    Deep fry in oil or lard until golden brown. Make sure the oil is hot before using, test with a small piece of dough first. Remove from oil and drain on paper towels.

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