These enticing Chilean potato puffs, known as papas duquesas, are a cross between mashed potatoes and french fries. Valeria Huneeus' granddaughters love picking up the little puffs with their hands and popping them into their mouths. More Potato Recipes
So, basically, fried gnocchi, which gives a clue to the big mistake to avoid: overhandling the dough produces a dense potato glueball.
The second time around, I got it right: 1) rice the cooked potatoes into a single layer onto a silpat or similar as soon as they can be handled so they dry as they cool; 2) sprinkle the dry ingredients over the cooled potatoes; 3) beat the egg into the cooled, melted butter, then drizzle over the potatoes; 4) use a bench scraper to gently fold the ingredients into each other until just combined; 5) roll dough portions into ropes, cut into pieces and form into balls with as little handling as possible.
If you use leftover mashed spuds do you still need the powdered milk?
I guess it's a sign of the times, but I've been making these for about 40 years now from a recipe in the "Joy of Cooking".
I am interested in the role the nonfat dry milk plays
