Chilean Chapalele is a traditional potato bread from the Chiloé Archipelago in southern Chile. This simple and delicious dish is prepared with mashed potatoes, flour, and salt to create soft, dense dough balls. Traditionally, Chapalele is cooked by steaming or boiling and is often served as part of the famous Chilean Curanto feast. It has a mild flavour and soft texture, making it a popular accompaniment to seafood, meat, and other traditional Chilean dishes.
Wash, peel, and cut the potatoes into small pieces.
Boil the potatoes in salted water until they become soft and tender.
Drain the potatoes completely and mash them until smooth.
Allow the mashed potatoes to cool slightly.
Add flour and salt to the mashed potatoes.
Mix and knead gently until a soft, smooth dough forms.
Divide the dough into small portions and shape them into round or oval balls.
Place the prepared Chapaleles in a steamer or on a clean cloth over boiling water.
Cover and steam for approximately 20–25 minutes until fully cooked.
Remove carefully and allow them to cool slightly.
Serve warm as a side dish with seafood, meat, or traditional Chilean Curanto.
Potatoes
All-purpose flour
Salt
Water
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