Ingredients
- 600 g potatoes, peeled and cut into chunks
- 200 g flour
- 50 g lard or melted butter
- 1 teaspoon salt
- Water for boiling
Step-by-step
Using a different robot? Switch it here:
- Put the potatoes in the mixing bowl with water to cover and set 20 min, 100°C, spoon speed, reverse.
- Drain the water, return the potatoes to the mixing bowl and blend 20 sec, speed 4 into a purée.
- Add the flour, lard and salt and knead 3 min, lid closed, dough mode until you get a firm dough.
- Shape into flattened cylinders with wet hands.
- Boil plenty of salted water in a pot and cook the chapaleles 15 min until they float.
- Serve hot alongside a curanto or broth.
Tips
- If the dough turns sticky, add a little more flour.
- They're also delicious fried in butter the next day.
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