Papas Duquesas Chilean Potato Puffs Recipes

CHILEAN POTATO PIE (PASTEL DE PAPAS)

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.
• Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
• Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
• Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

PAPAS DUQUESAS (CHILEAN POTATO PUFFS)

Steps:

• Boil potatoes in salted water until very soft, about 20 minutes.
• Drain off water and mash.
• Cool in fridge for about 10 minutes, or until they are cool enough to handle.
• Add salt, pepper and half of the parmesan cheese, mixing until just combined.
• Roll mixture into balls about 1 inch in diameter.
• Set on wax paper or a cookie sheet.
• Separate yolks from 3 eggs.
• Set yolks into a separate bowl, and whisk.
• In another bowl combine bread crumbs with the remaining parmesan cheese.
• Dip potato balls into the egg yolk, rolling to coat, then roll in bread crumb mixture. This works best if you devote one hand to the wet rolling, and the other hand to the dry crumbs.
• Continue until all potatoes balls are coated with egg and crumbs.
• Pour the oil into a small heavy bottomed pot and heat over medium heat until oil begins to ripple and reaches about 300 degrees.
• Cook potato balls, a few at a time, removing them to a paper towel when they're golden brown.
• As oil continues to heat, you will need to gradually turn heat down to prevent potato balls from cooking too rapidly.
• Makes about 30 balls.