Chapalele – Chilean potato buns

Ingredients:

• 1 kg red potatoes
• 220 g flour
• 1 tbsp baking powder
• 1 teaspoon of salt
• 3 tbsp softened butter
• Pork cracklings, chopped (optional)

Preparation:

1. Place peeled and sliced ​​potatoes in a saucepan with cold water and salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15 minutes or until the potatoes are tender.
2. Drain the water and return the potatoes to the pan. Let cool for about 15 minutes and mash with a potato masher.
   
   Preheat oven to 180°C.
3. Place the mashed potatoes in a bowl, add flour, salt, baking powder, and butter. Mix everything together with a wooden spoon, then knead the dough with your hands.
4. Divide the dough into 12 portions, add a spoonful of pork rinds, if using, to each portion, and form into a ball. Place on a baking sheet.
   
   
   If you want the buns to be the same size, weigh the dough. These buns weigh 100 grams each.
5. Bake for 25-30 minutes until golden brown.
   
   Serve warm with guacamole. Leftovers can be reheated before serving.