Papas Rellenas! A Peruvian Recipe with Idaho Potatoes

The authentic way to form the papas rellenas is in the palm of your hand.  I had trouble with the potatoes sticking to my hand so, I changed the technique a little.  I recommend cutting squares of plastic wrap or parchment about 10 inches long.  Dust the squares with flower.  You may skip the plastic wrap if using your hand works well for you.

Divide the potatoes into six portions.  Spread mashed potatoes into rectangle a little larger than the palm of your hand.  Spoon your filling into the center of the rectangle (if you are using leftovers, be sure to reheat the filling).  Leave a 1/2 inch rim around the potatoes to seal the potatoes.

Lift one side of the plastic wrap and “fold” it towards the opposite edge.

Here is the genius to my madness…  Bring the plastic wrap together to seal the edges, be careful not to get the filling in the “seams.”

Twist the ends to tighten the plastic and shape the papas into… well, a papa (potato).  Let the “potato” rest while you shape the remaining papas rellenas.

Prepare a breading station with three plates; one with flour, one with a slightly beaten egg and milk, one with panko.

Season the flour! Salt and pepper is great or think about flavors that will complement your filling, like a spice mix.

Gently.  Roll the “potato” in  seasoned flour.

Then, the egg mixture.

Finally, roll the “potato” in the panko or breadcrumbs.

Heat 1/2 inch canola or vegetable oil in a frying pan.  The oil is hot enough when you add a little bit of potato and see bubbles.

Fry the “potato” until golden brown on all sides—don’t forget the ends.

Drain on a paper towel.

Isn’t it cute?  It looks like savory “Twinkies!”

Sauce the plate and place the Papas Rellenas on top to “show them off.”  You may cut them on the bias (diagonal)… or leave them whole and let the filling be a surprise.

Olives and raisins are ingredients in the authentic recipe so, I used them as a garnish.  I liked the flavor with the ground beef… it gave the leftovers a different flavor profile than the night before. Next time, I’ll try adding the raisins and chopped olives to the taco meat when I reheat it for the Papas Rellenas.

Recipe for My Leftover Garlic Mashed Potatoes

serves 6

2 1/2 pounds Idaho russet potatoes, peeled and cut into equal sized pieces

3 tablespoons butter

1/8 to 1/4 cup warm milk

4 to 5 cloves roasted garlic

1/4 teaspoon salt

1/8 teaspoon pepper

Directions for Garlic Mashed Potatoes

Put peeled, diced potatoes in a large pot and cover with water.  Bring to a boil and cook until fork tender.  Drain and return the potato chunks to the hot pan.  Place on the burner and evaporate the remaining moisture.  Turn out the potatoes into a large mixing bowl.

Add butter, roasted garlic and half of the milk.  Beat with an electric mixer until just blended, adding enough of the remaining milk to make them fluffy and light.

Season with salt and pepper.

Recipe for Ground Beef Taco Meat

serves 6

16 oz ground beef

1 diced poblano pepper, seed and ribs removed then diced (may use 1 can diced green chile )

1 medium yellow onion, small dice

2 cloves garlic, minced

2 tablespoons chile powder (Santa Cruz or red New Mexican would be nice)

1 tablespoon ground cumin

salt and fresh cracked black pepper to taste

Directions for Ground Beef Tacos

Add ground beef to a cold skillet.  Gently bring up the heat in the pan to saute the beef.  This will render out much more of the fat and you won’t have to add oil.  Saute until about halfway done.  Drain off the fat.  Add chile, onion and minced garlic.  Drain again if necessary.

Season with chile powder, cumin.  Salt and pepper to taste.

Assemble the Papas Rellenas as shown above.

Here are some other Papas Rellenas with interesting takes on fillings that you may want to try:

Papas Rellenas with Lobster Filling by Cheese and Chocolate

Vegetarian Papas Rellenas with Sweet Potatoes by Bake Me Away

And the many variations  of  Audax Artifex

Recipe for Papas Rellenas

For the authentic Peruvian Papas Rellenas please visit Kathlyn at Bake Like a Ninja

-posted by Sandy