Also known as Noisette Potatoes or Chilean Papas Duquesas.
- 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
- 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.
Keywords: noisette potatoes, chilean papas duquesas, fried mashed potato balls