Ingredients

Chuño crust

chuño potato

oil, for deep-frying

Potato puree

300g potatoes

80ml milk, warmed

15g butter

salt, to taste

pepper, to taste

Cushuro

200g cushuro

15g butter, chopped

salt, to taste

Method

Chuño crust

grind the chuño, place the powder in a pot and cover with water. cook over a medium heat and stir constantly until the mixture thickens. remove from the heat and spread over a silpat mat. allow the chuño to dry for 5 hours then cut into pieces and deep fry in oil heated to 175c. place the deep fried chuño crusts on a paper towel to remove the excess oil.

Potato puree

peel potatoes and cut into large chunks. cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart. Drain potatoes well. return to the saucepan and place over a low heat. shake the pan gently until any remaining water evaporates. Using a potato masher, roughly mash the potatoes. add the butter and hot milk. Beat with a spoon until fluffy. season with salt and pepper. serve topped with extra butter, salt and pepper.

Cushuro

clean the cushuro in running water. Heat the cushuro in a pan with the butter and season with salt.

Toserve

Fill a pastry bag with the potato purée. place dots of the potato purée on a plate and cover it with the chuño crust. garnish with the warmed cushuros and serve.