These seriously delicious Fried Mashed Potato Balls are known as Papas Duquesas in Chile—yes, Duchess Potatoes—but not what they are in the USA. They are considered exceptional celebratory food in Chile.
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-heated, most likely thanks to a well-run ad campaign. They are a classic side dish next to a roasted turkey for Christmas dinner—the only time in the whole year we ate roasted turkey.
Believe me, this homemade recipe is a lot better than the industrial version. Papas duquesas are made from mashed potatoes shaped into individual balls, smaller than a golf ball, and fried until golden brown. The name "Duchess" refers to the dish's elegant and regal appearance.
Christmas traditions in Chile are heavily influenced by US pop culture. We dream of having snow and Santa's dress as you would expect here, but in Chile, it is summer, and these poor guys used to suffer on the street corners or at the plazas. At least now, malls are everywhere, and they can be there on the air-conditioned.
You may also be interested in the recipe: Chilean Shepherd's Pie.
Print
Papas Duquesas Fried Mashed Potatoes Balls
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 24
- Category: Side dish
- Method: Fried
- Cuisine: Chilean
Description
Also known as Noisette Potatoes or Chilean Papas Duquesas.
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
- Peel the potatoes and cut them 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 and let it 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.
- Heat the oil. You need at least two fingers of oil in the pot. The oil must reach 180 degrees or 350F. If the oil is colder, the potatoes will break down and become hollow. Monitor the flame to keep the oil between 180 and 190C (350 and 365F).
- Mash the potatoes. Transfer to a bowl and season with salt, pepper, and/or 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.
- Preheat oven to 100C or 200F to keep warm until served.
- Fry about eight at a time—it is not necessary to turn them over—for about 3 minutes until golden. Immediately remove them to a plate with absorbent paper, place them in a pan, and keep warm in the oven.
- Fry until finished with the balls.
- Serve hot.
Nutrition
- Serving Size:
- Calories: 100
- Sugar: 0.3 g
- Sodium: 101.4 mg
- Fat: 7.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 7.8 g
- Fiber: 0.7 g
- Protein: 1.2 g
Paul says