OMG - you have no idea how long I've waited to find this recipe!!! When we lived in Venezuela, we had a cook who was from Columbia. She made these so often that I couldn't stand them but I've been craving these now for years. I just never could remember what she called them, LOL. Thank you so much!!
Hi Diana, I just made this recipe today and it turned out so incredible! It was delicious! I just had a question. .. Is there a way to keep the oil from turning dark brown in between frying each papa rellena?
¡Hi Vicky, I'm so glad you enjoyed the recipe! If the oil turned dark brown during or after frying the potatoes it's definitely because it's too high. Are you measuring the temperature of the oil? If you are, make sure it's at 350ºF which is the perfect temperature for frying most type foods. If not, you can just lower it just a bit until you get it right, but it's definitely easier when you measure it, that's why I always use a deep fryer.
Hey Diana Love this ones, next to my house some ladies make papas rellenas that are so delicious, now that I live far from them I have the desire to know how to make them, the only thing that it was left out was the green beans, that I love them hahhahahaha, thanks for the recipe , me encantan todos tus videos saludos desde Cali, Colombia!
OH MY GOD I love these but crazy story, my moms best friend is from Peru and she used to sell these and one day she was delivering them and I was in the back seat on my knees looking out the back windshield, she made a wide turn and I fell on her potatoes destroyed like 20 of them. Til this day she says "oye te acuerdas cuando me destruistes las papas desgraciada" LOL we laugh like theres no tomorrow! Anyways great memories and great video! thanks for sharing :)
Helllllllllllll this looks sooooo YUMMIE!!!! I will try this definitely! But.....is there no starch , eggs or flour with the potato-mash??? Here in Germany we always use those things to hold the mash together. Here we call this (without filling) "Kartoffelknödel" or "Kartoffelklöße" Thank you for this!!!
Hi Amanda, you know, I'm not really sure because I've never made them that way and it's been ages since I made instant mashed potatoes. If I remember correctly the texture is a bit more velvety and I'm not sure if it will be thick enough to protect the filling, but then again, it might. If you see that the texture is thick enough to cover the filling, then you can try to make them that way. =)
Amanda Mothershed Yes you can. I just did it lol..Just make sure you have a good brand. I throw my own spin on them and add powdered chedder to the potato mix, then roll in a pre made flour biscuit mix I had..OMG!! To die for
+Jonatan ChankaRico no necesariamente, lo que pasa es que todos compartimos ancestros y terrenos geográficos, lo que hace que las comidas sean muy similares, con variaciones aveces mínimas, no es solo de Perú, también es de Colombia... y seguro otros países tendrán el plato también.
