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Homemade Mapuche Potato Sopaipillas
Homemade Mapuche Potato Sopaipillas

Mapuche potato sopaipillas, also known as “pan de papas” (potatoes bread) are a traditional food in the Mapuche diet, although they are less commonly made today, they are still highly appreciated by those who are familiar with them.

How to make Mapuche Potato Sopaipillas?

Traditionally, Mapuche sopaipillas were made using round, large, purple potatoes with white flesh. However, nowadays, they are commonly prepared with Desirée potatoes, mainly due to their widespread availability.

Nutritional Information

Category: Breads
Cuisine: Chilean
Calories: 400
Preparation: 30 minutes
Cooking: 40 minutes
Servings: 4 people

Mapuche Potato Sopaipillas recipe


  • 6 large potatoes
  • 120 g of whole wheat flour
  • 30 g of oil for frying
  • Salt


  1. Peel and wash the potatoes (Yaganas or Desirée), cut them in half, and place them in a large pot. Cover them with cold water, add a teaspoon of salt, and bring to a boil over medium-high heat. Cook for about 15 to 20 minutes until they are tender. Let them cool.
  2. Mash the potatoes into a fine puree using a potato masher or fork. Incorporate the lard and whole wheat flour. Knead until everything is well integrated, without adding extra water, yeast, or salt.
  3. Preheat the oven to 200°C (392°F) for at least 10 minutes.
  4. Shape the dough into round, flat loaves similar to hallullas, using your hands. Prick them with a fork and place them on a clean kitchen towel.
  5. Bake in the preheated oven for about 15 minutes until they are lightly golden. Optionally, you can also fry them in hot vegetable oil.
  6. Mapuche potato sopaipillas are served warm and can be sliced. They can be enjoyed with margarine, butter, cheese, caramel spread, and more. If fried, they are served similarly to traditional sopaipillas.

Tips for making Sopaipillas

Depending on the type of flour used, adjust the ingredient quantities to achieve a homogeneous and firm dough.

When making fried Mapuche sopaipillas, ensure that the oil temperature is at least 180°C (356°F).

Did you know?

Traditionally, Mapuche potato sopaipillas were cooked in wood-fired ovens, in hot ashes, or fried in horse fat.


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