Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

Potatoes

Fried Mashed Potatoes Puffs

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Versión en español

Fried Mashed Potatoes Puffs

These seriously delicious Fried Mashed Potatoes Puffs are known as Papas Duquesas in Chile, yes Duchess Potatoes, but not what they are in the USA. They are a lot more humble, just fried mashed potatoes, but in Chile are consider a special celebratory food.
I grew up in Chile in the ’80s, and anything pre-packaged and different was an indulgence. These Papas Duquesas were sold frozen and ready to be re-heat, and most likely, thanks to a well-run ad campaign; they end up as a classic side dish for the Christmas dinner next to a roasted turkey. The only time on the whole year, we ate roasted turkey.
Christmas traditions in Chile are heavily influenced by USA pop-culture. We dream of having snow and Santas’ dress as you would expect here, but in Chile is Summer, and these poor guys used to suffer on the street corners or at the plazas. Nowadays malls are everywhere and they can at least be there on the air-conditioned.
Believe me; this homemade recipe is a lot better than the industrial version. I made them at the request of my husband to celebrate Father’s Day.

You may also be interested on the recipe: Chilean Shepherd’s Pie.

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Fried Mashed Potatoes Puffs

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 24 1x
  • Category: Side dish
  • Method: Fried
  • Cuisine: Chilean
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Description

Also known as Noisette Potatoes or Chilean Papas Duquesas.

Scale

Ingredients

  • 650 grams of cooked potatoes (7 medium potatoes of the yellow ones, about 10 of the red ones)
  • 2 egg yolks
  • Flour to roll potatoes
  • Oil for frying
  • Salt

Instructions

  1. Peel the potatoes and cut into slices. Place in a pot with cold water and plenty of salt. The water should cover the potatoes completely. Cook over medium-high heat. When it comes to a boil lower the heat, let continue to simmer for 15 minutes or until the potatoes are cooked. Drain. Return the potatoes to the pot and let them steam for a couple of minutes to dry.
  2. Heat the oil , you need, at least, two fingers of oil in the pot. The oil must reach a temperature of 180 degrees or 350F. If the oil is colder, the potatoes will break down and become hollow. Keep an eye on the flame to keep the oil between 180-190C (350-365F).
  3. Mash the potatoes. Transfer to a bowl and season with salt, pepper, or/and nutmeg to taste. Add the two yolks mixing vigorously until homogeneous. Scoop and form balls the size of a walnut or golf ball. Roll in the flour.
  4. Pre-heat oven to 100C or 200F to keep warm until served.
  5. Fry about eight at a time, it is not necessary to turn them over, fry for about 3 minutes until golden. Immediately remove to a plate with absorbent paper, then place them in a pan and keep warm in the oven.
  6. Fry until finished with the balls.
  7. Serve hot.

Keywords: noisette potatoes, chilean papas duquesas, fried mashed potato balls

Fried Mashed Potatoes Puffs Noisette Potatoes Chilean Papas Duquesas
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Polenta and Potatoes “Papas con chuchoca”

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Versión en español

Polenta & Potatoes, Chilean recipePolenta and Potatoes is an old Chilean recipe called “Papas con chuchoca.” I remember like it was yesterday, sometimes my grandmother made us go to see her friends in the countryside where we spent the summer vacations every year, and I always fear that they would have this dish: Polenta & Potatoes for lunch. I used to hate it.

Now, I enjoy it. I’m surprised how these old Chilean traditional dishes are so healthy, and many are vegetarian and full of fiber. I serve it with salad and pork chops. You may leave it more or less thick according to the amount of water or broth you add at the end. You can add grated Parmesan cheese when serving.

I used “chuchoca” brought from Chile, but in the USA you can use polenta or stone-ground coarse cornmeal.

Originally published in September 2014.

Visit our collection of Chilean recipes here.

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Polenta and Potatoes

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stove-cooked
  • Cuisine: Chilean
  • Diet: Vegetarian
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Description

A quick and comforting traditional Chilean dish.

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Ingredients

  • 1 onion, chopped into small cubes
  • 300 grams of yellow squash (butternut or winter squash), diced
  • 4–5 potatoes, peeled and diced
  • 1 cup polenta
  • salt, pepper, sweet smoked paprika or Merquén

Instructions

  1. In a big skillet heat 2 tablespoons butter or 2 tablespoons of oil.
  2. Add chopped onion and paprika or Merkén. Cook for 5-8 minutes, stirring occasionally.
  3. Add the chopped potatoes and squash, add salt. Cover with hot water, about 3 cups. Use the photo as a reference.
  4. Cook covered for 20 minutes, add the polenta, let it fall like rain, stirring to avoid lumps.
  5. Cook 5 minutes more.
  6. Crush some of the potatoes and squash.
  7. Taste, adjust the seasoning and serve hot.

Keywords: papas con chuchoca, polenta and potatoes

Polenta & Potatoes, Chilean recipe

Potatoes and Polenta recipe

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Chilean Shepherd’s Pie

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Versión en español

Chilean Shepherd's PieA few days ago I realized that my favorite food was not on the blog: Chilean Shepherd’s Pie.

So it took me less than a week to prepare it and here you have it. Is very similar to the traditional Shepherd’s Pie, but weirdly without vegetables, and so many Chilean dishes are plant-based.
Chilean Shepherd's Pie

You may also be interested in the recipe: Chilean Beef Empanadas

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Chilean Shepherd's Pie

Chilean Shepherd’s Pie

★★★★★ 4.7 from 3 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Savory
  • Method: Baked
  • Cuisine: Chilean
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Description

A classic Chilean dish, very simple and comforting.

Scale

Ingredients

for the meat,

  • 1 large onion, chopped into small cubes
  • 500 grams of ground beef 90%
  • salt, oil, pepper, merkén

for the mashed potatoes,

  • 6 medium potatoes
  • 1 tablespoon butter
  • 1/2 cup of warm whole milk
  • Salt
  • 2 hard-boiled eggs
  • sugar to brown
  • 1/2 grilled or cooked chicken breast, optional
  • 10 raisins soaked in boiling water for 10 minutes, optional

Instructions

  1. Cook the eggs. Place the eggs in a small pot, cook over medium-high heat, once it starts to boil cook 1 minute. Turn off the heat and let stand 10 minutes. Strain and put in cold water to stop cooking.
  2. Wash and peel the potatoes, cut them into cubes of the same approximate size. Place in a large pot and cover the potatoes with plenty of cold water, add salt, cover and cook over medium-high heat, once it is boiling, lower the heat to medium and cook for 10-15 minutes until the potatoes are thoroughly cooked and easily pierced with a fork.
  3. While the potatoes are cooking, in a big skillet heat over medium heat, one tablespoon of oil, add the onion and cook occasionally stirring until it is translucent about 5 minutes, add the meat and let cook for 2-3 minutes without moving it to brown, stir and continue cooking. Add salt, pepper, and merkén to taste.
  4. Strain the potatoes and return to the pot. With a masher or a fork, grind the potatoes, add the butter and half of the warm milk, let stand covered for a few minutes, stir well and taste, adjust the salt, add more milk until it is of the consistency of a puree.
  5. In an oven dish, assemble the pie placing the meat first, distribute the chicken, raisins and hard-boiled egg in order if they are used.
  6. Put the mashed potatoes in generous tablespoons and then spread to cover everything.
  7. Sprinkle with granulated sugar.
  8. If it is all hot, you can place it under the grill of the oven for 5-8 minutes until it is browned and serve immediately.
  9. The usual thing is to re-heat in a preheated oven to 200C or 400F until it is bubbling at the edges and browned on top, up 30-40 minutes.
  10. Or you can keep it refrigerated for up to 3 days and bake before serving.
  11. Serve hot and with the sugar bowl.

Keywords: chilean cuisine, pastel de papas, Chilean Shepherd's Pie

Chilean Shepherd's Pie

Chilean Shepherd's Pie Pastel de Papas

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Scalloped Potatoes in White Sauce

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Versión en español

Scalloped Potatoes in White SauceAs you know I love potatoes and scalloped potatoes in white sauce are Heaven to me. I grew up eating this dish and I truly love it. Such humble ingredients and such a rich result.

While cooking these potatoes I reflected on the difference practice and confidence in the kitchen makes, and if you think about it, in all areas of life. I remember doing this same recipe 10 years ago when I was just learning to cook after having come to live in the US and I was stressed out and felt they it was too much work. They were delicious but too fussy, so they were relegated to very special dishes that I do only if I have guests.

Now I cooked them without sweating, and my daughters, who are also potato lovers, they love the dish too so I’ve been doing it at least once a month … My mood has been reflective lately because in a week I will be in Los Angeles, California at a Bloggers conference and I’ll be on a panel called “An Inside Look into the World of Food Content Creators” where we will share the secret of our success, so I’ve been thinking how this blog has grown and has become my work, as I have created real-world connections that have become cookbooks and have traveled through beautiful places in the US and the Caribbean. And what excites me the most is I have achieved this without losing my Chilean roots.

Visit our collection of Chilean recipes here.

Scalloped Potatoes in White Sauce

Scalloped Potatoes in White Sauce

For 6 people
Ingredients:

  • 2 pounds of yellow potatoes
  • 3 tablespoons flour
  • 2 tablespoons butter
  • 3 cups whole milk warm
  • 4 slices of cheese (Havarti, Muenster)
  • 1 teaspoon salt
  • ground pepper and ground nutmeg

Preparation:

  1. Peel and cut potatoes into slices 1/4″ thick. Place them in a pot with enough water to cover them completely.
  2. Add a generous pinch of salt. Cook over high heat with the lid on. Bring to the boil, lower the heat to medium and simmer for 12-15 minutes.
  3. In the meantime, prepare the white sauce. In a medium saucepan over medium heat, melt the butter, add the flour and cook for 1 minute stirring with a whisk.
  4. Add the warm milk slowly and always stirring, let a smooth paste form and continue adding the milk. Always stirring, turn on the heat to medium-high and wait until star boiling, cook for 1 minute more. Season with salt, nutmeg, and pepper to taste.
  5. Preheat oven to 180C – 350F.
  6. Strain the potatoes and place in a buttered baking dish. Alternate each layer of potatoes with the white sauce and cover with more sauce. Place the slices of cheese on top.
  7. Bake for 45 minutes or until golden and bubbling.
  8. Serve hot.

Scalloped Potatoes in White SauceScalloped Potatoes in White Sauce Scalloped Potatoes in White Sauce Scalloped Potatoes in White Sauce. A classic Chilean side dish.

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Spicy Bean Potato Salad

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Versión en español

Spicy Bean Potato SaladThe love of potatoes was something instilled in me by my grandmother and my mother as a child. In my house, during winter and summer, the potatoes were the star, we almost never had noodles or rice. Chile and Peru are famous for their potatoes, a vegetable indigenous from the Andes region. We enjoyed different varieties throughout the year, and with new potatoes came the stapled salads in the summer, they have always been my favorites.

Now that new potatoes are in season, new salads come to mind, especially if it is easy and with a spicy different flavor. For this recipe, I used BUSH’S® Sweet Heat Beans. Cooked in a sauce with onions, serrano peppers, and sugar, the beans are spicy and sweet, delicious and super tasty.

This salad is perfect to bring to BBQs with friends and for sharing in general. I served it at home for dinner with grilled chicken. We love it.

This recipe was developed within my role as an ambassador for BUSH’S® Beans. I received products and compensation. All opinions are mine, as well as the recipe, and has not been edited by others.Spicy Bean Potato Salad

Related recipe: Mashed White Beans

Spicy Bean Potato Salad

for 8-10 people
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients:

  • 2 pounds of washed new potatoes
  • 1 can (28 oz) BUSH’S® Sweet Heat Beans
  • 1 small bundle of cilantro
  • 8 oz of Queso Fresco (white fresh cheese)
  • 1 bunch of green onions

Preparation:

  1. Cook the potatoes in a pot with water and salt. Once boiling, simmer 15 minutes or until you can easily pierce the potatoes with a knife.
  2. Crumble the cheese.
  3. Chop the green onions diagonally, chop the white part and the beginning of the green.
  4. Chop the cilantro.
  5. Drain the potatoes and run cold water over them to cool the potatoes a little. Peel if desired, and cut in half.
  6. Mix the beans ( sauce and all ) with the potatoes.
  7. Add the cilantro, cheese and green onions. Leave some aside for garnish.
  8. Mix together and taste, season if needed.
  9. Serve with grilled chicken or pork.

bean-potatoes-saladbean-potato-saladPapas cocidasSpicy Bean Potato Salad

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Stuffed Potatoes with Cheese

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Versión en español

Stuffed Potatoes with CheeseThis recipe is a collaboration with Latina Bloggers Connect and Cacique?, however, all opinions are my own and have not been modified by others.

In my world, any day is good to eat stuffed potatoes with cheese, but now that they are all those soccer games coming, I’m loving?the idea to do a lot and serve them with a salsa bar. Affordable food and everyone loves it.
If you live in the USA and do not know about Latin cheese, I recommend Cacique? brand: excellent quality, flavor and worth buying the whole range and go on?trying new recipes, some cheeses are very different from each other and they had helped me explore new recipes. For this recipe, I used Cacique? Quesadilla?Cheese, which melts perfectly and tastes delicious. Also perfect for cheese empanadas.

Visit our collection of?Chilean recipes here.

Stuffed Potatoes with Cheese

10-12 medium potatoes
Ingredients:

  • 2 pounds?of potatoes (Yukon gold or red)
  • 1 Cacique? Quesadilla?Cheese
  • 2 eggs
  • 4 tablespoons flour
  • 1 cup Panko or breadcrumbs
  • salt, pepper, oil
  • 1 Cacique? Crema?Mexicana
  • 1 cup parsley leaves
  • 1 chipotle in adobo (just 1 pepper)

Preparation:

  1. Peel the potatoes and cut into slices about 1/2 cm. Place in a pot with cold water and salt. Cook covered over high heat until it boils, lower the heat a bit, but should continue boiling. Cook for 18-20 minutes, until you can easily pierce the potatoes with a fork.
  2. Drain and let cool slightly.
  3. Cut the cheese into rectangles 1 cm x 2 cm.
  4. Make the sauces in a blender mix half the Cacique??Crema?Mexicana, parsley, salt, and pepper.
  5. Do the same with the other half and the chipotle. Place the sauces in bowls.
  6. Mash?the potatoes very well, should not be pieces, you can also mash them through the sift.
  7. Working with floured hands, make a ball about 1/2 cup mashed potatoes, form a disc in your hand, place the cheese and close to form a stuffed potato.
  8. Roll in?flour. Repeat with remaining puree.
  9. Beat eggs with salt for 30 seconds.
  10. Dip?the potatoes on?the egg, then roll on the?Panko or breadcrumbs.
  11. Preheat the broiler.
  12. Place potatoes in a greased oven tray.
  13. Bake for 3-4 minutes until golden.
  14. Turn and repeat until browned.
  15. Serve hot with sauces.

Papas rellenas con queso Stuffed Potatoes with Cheese

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