---
title: "Mapuche Mayu Poñi — Traditional Potato and Onion Mash Recipe"
description: "Versión en Español. Mapuche mayu poñi is a rustic mashed potato dish made by boiling quartered potatoes, mashing them coarsely, and folding in onion slowly softened in lard, finished with salt and smo..."
url: https://www.chileanfoodrecipes.com/mapuche-mayu-poni-potato-onion-mash-recipe/
date: 2026-09-27
modified: 2026-09-27
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/mapuche-mayu-poni-potato-onion-mash-featured.jpg
categories: ["Appetizers"]
type: post
lang: en
---

# Mapuche Mayu Poñi — Traditional Potato and Onion Mash Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-mayu-poni-mapuche/)

![Mapuche mayu poñi, a rustic potato mash with sautéed onion and a pinch of smoked merken](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/mapuche-mayu-poni-potato-onion-mash-featured.jpg)*Homemade Mapuche mayu poñi*

Mapuche mayu poñi is a rustic mashed potato dish made by boiling quartered potatoes, mashing them coarsely, and folding in onion slowly softened in lard, finished with salt and smoky merkén. It takes 20 minutes of preparation plus 20 minutes of cooking and serves 2 people.

Simple as it is, it captures the essence of Mapuche cooking, with potatoes, the smokiness of merkén, and a warm onion sofrito.

## How to Make Mapuche Mayu Poñi?

Mayu poñi is a mash of boiled potatoes mixed with a traditional onion fried in lard and a little merkén to taste. It is very easy to make and works as a starter or side dish.

## Nutritional Information

Each serving of mayu poñi contains approximately 200 kcal, 35 g of carbohydrates, 5 g of fat, 3 g of protein, 4 g of fiber, 2 g of sugars, 15 mg of cholesterol, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

## Homemade Mapuche Mayu Poñi Recipe

**Preparation:** 20 minutes
**Cooking:** 20 minutes
**Servings:** 2 people

### Ingredients

- 4 large potatoes
- 1 large onion
- 1 tablespoon of lard
- Water
- Merkén
- Fine salt

### Instructions

1. Peel the potatoes and cut them into quarters, place them in a pot, cover with water, and add a tablespoon of salt. Bring to a boil and cook for about 20 minutes until tender. Drain and mash into a coarse purée. Set aside.

![Boiled potatoes for the Mapuche mayu poñi](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/boiled-potatoes-for-prietas.jpg)*Boiled potatoes*

1. In a large skillet, melt the lard over medium heat and add the onion cut into thick strips with a little salt. Cook until soft and translucent, without letting it caramelize.

![Thickly sliced onion softening in a skillet](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/onion-softening-lard-mayu-poni.jpg)*Softened onion*

1. Fold the onion into the mashed potatoes, taste, and adjust the seasoning. Serve right away as a starter or side dish, sprinkled with merkén to taste.

## Additional Tips

### Add a dried chili

For deeper flavor, add a seeded, soaked, and chopped dried chili to the lard with the onion, and remove it before mixing if you want it milder.

### Keep the skins

With thin-skinned new or Chiloé native potatoes, you can boil and mash them unpeeled for a more rustic dish.

![Merkén, the Mapuche smoked chili seasoning](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/merken-mapuche-smoked-chili.jpg)*Merkén*

### Add cochayuyo

A traditional variation adds chopped, sautéed cochayuyo seaweed with the onion for a mineral, marine note.

| Original ingredient | Substitute | Ratio | Flavor note |
| --- | --- | --- | --- |
| Lard | Vegetable oil | 1:1 | Lighter, less traditional |
| Regular potatoes | Chiloé native potatoes | 1:1 | More color and flavor |
| Merkén | Smoked paprika plus chili flakes | To taste | Less smoky |
| Plain | With cochayuyo | 1/2 cup, chopped | Marine flavor |

## Frequently Asked Questions (FAQs)

### 1. How do I reheat it without losing texture?

Reheat it over very low heat with a splash of hot water or milk, stirring gently until creamy again.

### 2. What variations are there?

A traditional one adds chopped cochayuyo sautéed with the onion, which pairs very well with potato and merkén.

### 3. Can I make it with unpeeled potatoes?

Yes, with new or thin-skinned native potatoes, which also keeps more fiber and vitamins.

### 4. How long does it keep?

Up to 24 to 48 hours in the refrigerator in an airtight container.

## What Is Mayu Poñi?

Mayu poñi is a traditional Mapuche potato dish; poñi means potato in Mapudungun, and the dish combines coarsely mashed potatoes with onion and merkén.

## Potatoes in Mapuche Cooking

Potatoes are a staple of the Mapuche diet, eaten boiled, roasted, fermented, or in stews and mashes, often seasoned with merkén.

## Did You Know?

Chile’s southern potatoes, especially those from Chiloé, are considered the ancestors of many of the potato varieties grown around the world today.

## Recommended

- [Chilean Papas Buna (Poñi Funa)](https://www.chileanfoodrecipes.com/chilean-papas-buna-poni-funa-recipe/)
- [Chilean Spicy Mashed Potatoes](https://www.chileanfoodrecipes.com/chilean-spicy-mashed-potatoes-pure-picante-recipe/)
- [Mapuche Sanco Porridge](https://www.chileanfoodrecipes.com/chilean-mapuche-sanco-savory-toasted-flour-porridge-recipe/)
- [Chilean Cochayuyo Crackers](https://www.chileanfoodrecipes.com/chilean-cochayuyo-seaweed-crackers-recipe/)