Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

Side dishes

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.

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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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Summer Risotto with Tomatoes

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Versión en español

Summer Risotto with TomatoesThis risotto was going to be only with tomatoes, but I got excited with the harvest of zucchini and carrots. Use the fresh produce you have on hand.

You may also be interested in the recipe: Quinoa stew or Quinotto.

Summer risotto with tomatoes

For 6 people
Ingredients:

  • 2 tablespoons of olive oil
  • 1 cup of arborio rice or short grain
  • 1 medium onion, chopped into small cubes
  • 1 carrot, cut into small cubes
  • 1 garlic clove, minced
  • 6 Roma tomatoes or 3 round and large tomatoes
  • 1 zucchini, chopped into small cubes
  • 1/2 cup of white wine
  • 3 cups hot chicken or vegetable broth
  • 1 tablespoon butter
  • 1/2 cup grated parmesan

Preparation:

  1. In a deep and thick pot heat the oil, add the onion and sauté for 3 minutes, add the carrot, zucchini, and chopped garlic, stir and sauté for two more minutes.
  2. Add the rice and sauté for 2 minutes, add the wine and let evaporate completely, stirring, 3 minutes more. Add one ladle of chicken stock, stir, lower the heat so that it boils gently.
  3. Add more broth when the rice dries, 10 minutes after having started adding the broth, add the diced tomatoes, without seeds. Continue cooking and adding broth when necessary to complete 20 minutes. Taste, if the rice is “al dente”, add the last ladle of broth, butter, cheese and stir well. Turn off the heat, let stand covered for 3 minutes and serve with Parmesan cheese. Or continue cooking three more minutes or whatever is necessary.
  4. Basil can be added at the time of serving.
  5. The risotto reheats very well in the microwave with a little water.

Summer Risotto with Tomatoes

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Chilean Zucchini Casserole

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Versión en español

Pastel de ZapallitosA traditional Chilean recipe: Zucchini Casserole, which I always liked a LOT. Here, in Houston, we are in full zucchini season, and I need all the help that I can get to cook them in new creative ways. What’s your favorite way to prepare zucchinis?
Remember always to taste the raw zucchini and discard if they are bitter; there is nothing worse than cooking a dish and just before serving it discover that you had a bad one and all is ruined.The zucchinis turn bitter when the plant was under stress, usually for lack of regular watering.

Visit our collection of Chilean recipes here.

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Cheese Zucchini Casseroles

Chilean Zucchini Casserole

★★★★ 3.5 from 2 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Casserole
  • Method: Oven-baked
  • Cuisine: Chilean
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Description

An easy and delicious way to eat zucchini.

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Ingredients

  • 3 zucchinis
  • 1 large onion, diced
  • 2 cloves garlic, optional
  • 1 tablespoon oil
  • 3 slices of bread soaked in milk
  • 2 eggs
  • 3 slices of cheese

Instructions

  1. You can use a skillet or pot that can go in the oven and save some washing.
  2. In a skillet heat the oil over medium-high heat and fry the onion until it is translucent about 5 minutes, add garlic finely chopped or passed through the press, cook for 1 more minute.
  3. Add the chopped zucchini thinly sliced. Cook until zucchini is tender and just cooked through, about 8-10 minutes, season and taste.
  4. Preheat oven to 180C or 350F.
  5. Add the soaked and squeezed bread, discard the leftover milk, to the zucchini. Turn off heat and let stand 5 minutes to cool slightly.
  6. In the meantime separate the eggs and beat the egg whites to soft peaks. Add the egg yolks to the zucchini mixture, and mix well. Add the egg whites, fold carefully. Cover with slices of cheese and bake for 35-40 minutes or until golden and cheese is melted.
  7. Serve warm.

Keywords: zucchini cheese casserole

Budín o Pastel de zapallitos italianos

Chilean Zucchini Casserole
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Asparagus Risotto

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Asparagus RisottoEach time I ask my husband what he would like for dinner, he always asks for risotto, and although this time I originally wanted to make tomato risotto, which I find perfect for the Summer, he suggested asparagus risotto.

Learning to make risotto is like learning to ride a bike, the base or technique is always the same, and then you just add whatever flavors you like, as long as you keep it simple it will always work and be delicious.Asparagus Risotto

You may also be interested in the recipe: Easy Mushroom Brown Rice Risotto

Asparagus Risotto

Serves 8
Ingredients:

  • 1 large onion, diced small
  • 1/2 green pepper finely chopped, optional
  • 2 cups short grain rice, ideally arborio
  • 1 cup white wine
  • 4 cups vegetable stock, warm
  • 1 bunch asparagus
  • 1/2 cup parmesan cheese
  • 2 tablespoons butter
  • oil, salt

Preparation:

  1. In a large pot with a thick base that keeps the heat, I use an enameled pot, heat 1 tablespoon butter, and 1 tablespoon oil over medium-high heat, add the chopped onion and pepper if you are using. Cook until transparent, about 5-8 minutes
  2. Heat the vegetable stock in a small pot or in the microwave. Cut the asparagus, break and discard the harder part and slice the rest into 2 cm pieces.
  3. Add the rice and continue stirring brown the rice for 3-4 minutes, add all the wine at once and stir allowing the wine to completely evaporate 3 more minutes.
  4. Lower the heat to medium and add one cup of warm stock, stir until evaporated. It should simmer, increase or lower the heat as needed. Keep adding warm stock one cup at the time and stirring and allowing to evaporate, repeat for 15 minutes. Add the sliced asparagus, save the top parts for the end. Continue cooking for 5-10 minutes.
  5. Taste the rice; it should be al dente, otherwise, keep adding water every 1-2 minutes. Remove from the heat and add 1 tablespoon butter, the asparagus, and the parmesan cheese, stir vigorously to combine everything.
  6. Taste, adjust seasoning. Allow resting for 5 minutes. Serve warm.
  7. To reheat, add some water and heat stirring over medium heat or in the microwave.

Asparagus RisottoRisotto de espárragos Asparagus Risotto

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Pumpkin Saffron Risotto

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Versión en español

Pumpkin Saffron RisottoThis pumpkin saffron risotto is inspired by a recipe I once saw on TV. It really is delicious and looks amazing.

I’ve been making risotto for years now. Before moving to the US, back in the year 2003, my mother in law taught me how to make the most traditional recipe, Milanese risotto. And I’ve been making it all these years, my husband loves it. Every once in a while I try different recipes and more than anything I explore new flavors. I love it that it is very easy to prepare as a vegetarian option and when we have people for dinner it’s one of my safe bets.

I generally make it when the guests have already arrived, while we sip wine and eat snacks. Besides, it’s not a heavy meal to eat at night.

This recipe was first published in 2008 with no photos or comments. And now it returns.

Risotto de zapallo

Other recommended recipes: Milanese risotto, and Easy mushroom brown rice risotto.

Pumpkin Saffron Risotto 

Serves 6
Ingredients:

  • 2 tbsp butter
  • 1 medium onion, finely chopped
  • 2 cups arborio rice or risotto rice (short grain)
  • 1/2 cup white wine
  • 5 cups vegetable broth (from a box or in cubes is ok)
  • 1/2 tsp saffron
  • 2 cups butternut squash (or any other yellow pumpkin), boiled and pureed, warm
  • 1/2 cup grated parmesan cheese

Preparation:

  1. In a medium pan, allow broth to simmer.
  2. In a large pan add a spoonful of butter over medium-high heat. Once melted, add onion and brown for 5 minutes until transparent.
  3. Add the rice and stir constantly; allow to heat well, about 2 minutes. Add the wine and allow to reduce until completely evaporated, stirring constantly, for about 2-3 minutes. Lower heat to medium.
  4. Add 2 ladles of broth and the saffron, stir well and allow to cook. Risotto must always bubble gently, adjust heat as needed.
  5. From the moment you add the broth, rice should be ready in 20 minutes, set a timer for reference. Continue adding broth each time it dries (when you run a wooden spoon over the bottom, rice should not come together again). After 18 minutes add pumpkin puree, combine well.
  6. After 20 minutes check for rice doneness. Add the last ladle of broth, parmesan cheese and 1 tablespoon of butter, stir well and turn off the heat. Adjust seasoning with salt and pepper.  Allow resting for 3 minutes covered with a kitchen towel before serving. If the rice is still hard, cook for 3 more minutes and taste again.
  7. It may be reheated in the microwave.
    risotto-zapalloRisotto zapallo risotto-zapallo-3 risotto-zapallo-4 risotto-zapallo-5 risotto-zapalloPumpkin Saffron Risotto
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