Name: Papas Duquesas Fried Mashed Potatoes Balls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: Chilean
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

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These seriously delicious Fried Mashed Potatoes Balls are known as Papas Duquesas in Chile, yes, Duchess Potatoes, but not what they are in the USA. They are considered an exceptional celebratory food in Chile.

Fried Mashed Potatoes Balls
Papas Duquesas

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, 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.
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. At least now malls are everywhere, and they can be there on 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 in the recipe: Chilean Shepherd’s Pie.

Papas Duquesas Fried Mashed Potatoes Balls

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Also known as Noisette Potatoes or Chilean Papas Duquesas.

Total Time: 1 hour
Yield: 24 1x

Ingredients

Units Scale

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

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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, 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.
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).
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.
Pre-heat oven to 100C or 200F to keep warm until served.
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, place them in a pan and keep warm in the oven.
Fry until finished with the balls.
Serve hot.