Step 1 of 6
Llapingachos
Boil the potatoes in salted water until very tender, drain and leave in the colander 5 minutes to steam dry. Mash smooth with no liquid.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Llapingachos take?
1 hr 45 min all in — 30 min prep, 45 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Peanuts, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Frying pan, Blender, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Queso fresco → Low-moisture mozzarella. More stretch, less salt. Season the mash a little harder.
What should I watch for?
Turn only once. The crust is what keeps them whole.
Any tips from this recipe?
Waxy potatoes make gluey patties that fall apart. Use a floury variety and mash while hot. Peanut butter works as long as it is unsweetened. The sauce should taste of peanut and onion, not of a sandwich.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.