Recipes Crispy, Creamy Potato Puffs 4.0 (1,790) 4 Reviews 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 By Valeria Huneeus Updated on November 1, 2018 Print Rate It Share Share Tweet Pin Email 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. Photo: © Frederic Lagrange Active Time: 1 hrs 10 mins Total Time: 1 hrs 40 mins Yield: 60 fritters Ingredients 2 1/4 pounds baking potatoes, peeled and cut into 2-inch chunks Salt 1 large egg, beaten 1 tablespoon unsalted butter 2 tablespoons nonfat dry milk 2 tablespoons freshly grated Parmigiano-Reggiano cheese 1/2 cup all-purpose flour Pinch of freshly grated nutmeg Vegetable oil, for frying Directions Put the potatoes in a large saucepan and cover with water. Add a large pinch of salt and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Cook for 1 minute over high heat, shaking the pan frequently to dry out the potatoes. Pass the potatoes through a ricer into a large bowl. Stir in the egg, butter, dry milk, cheese, flour and nutmeg; season with salt. Using floured hands, roll the potato mixture into 1-inch balls; you should have about 60. Preheat the oven to 350°. In a large nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working in batches of about 12, fry the potato balls over moderately high heat until they are browned on 3 sides, 2 to 3 minutes per side. Drain on paper towels, season lightly with salt and transfer the potato balls to a large rimmed baking sheet. Repeat with the remaining balls. When all of the puffs are fried, reheat them in the oven for about 10 minutes. Serve at once. Make Ahead The recipe can be prepared through Step 2 and refrigerated overnight. Bring the potato balls to room temperature before frying. Rate it Print