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To make the shells, peel the potatoes and give them a good rinse under cold running water. Cut them into large chunks. Place them in a medium-size saucepan
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and cover them with cold water. Bring to a boil over medium-high heat. Partially cover the pan, lower the heat to medium-low, and simmer briskly until the chunks are tender when pierced with a fork or knife, 12 to 15 minutes.
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Lay out a large sheet of wax paper or parchment paper on the counter. Drain the potatoes in a colander and return them to the pan. Set it over medium-low heat and stir the potatoes once or twice to dry them out, about 1 minute. Working in batches if necessary, transfer the chunks to a ricer and press them directly into a medium-size bowl. Sprinkle on the potato starch and salt and stir them in while the potatoes are still warm, until the dough is satin smooth. Once the dough is cool
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enough to handle, divide it into 12 equal portions and set them on the wax paper.
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To make the filling, lay out a smaller sheet of wax paper or parchment paper on the counter. Combine the cheese, cilantro, scallions, and paprika in a small bowl. Divide this into 12 equal portions as well and set them on the small sheet of wax paper.
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One at a time, shape each portion of dough into a disk about 3 inches in diameter. Place a portion of the filling in the center and fold over the dough to cover it. Reshape each half-moon into a cake roughly 2 1/2 inches in diameter and 1/2 inch thick. Return each to the wax paper while you finish flattening, filling, and shaping the remaining cakes.
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To make the sauce, bring the milk and onion to a boil, uncovered, in a small saucepan over medium heat. Lower the heat to medium-low and simmer the milk, uncovered, stirring occasionally, to allow it to absorb some of the onion flavor, about 5 minutes. Remove and discard the onion pieces (a slotted spoon works well). Whisk in the peanut butter and salt and continue to simmer the sauce, stirring occasionally, until it thickens, about 2 minutes. Cover the pan, remove from the heat, and keep the sauce warm while you pan-fry the cakes.
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Set a wire rack over a cookie sheet and place it in the center of the oven. Preheat the oven to 200°F.
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Heat 2 tablespoons of oil in a medium-size nonstick or cast-iron skillet over medium heat. Once the oil appears to shimmer, place 6 of the cakes in the pan. Fry them until reddish brown and crispy on the underside, 3 to 5 minutes. Flip them over and fry on the other side, 3 to 5 minutes
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more. Transfer the cakes to the rack in the oven to keep warm as you finish pan-frying the remaining cakes. Add more oil to the pan as necessary.
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Serve the cakes warm, drizzled with the peanut sauce and topped with avocado. Pass around any extra peanut sauce for those wanting a bit more of that nutty goodness.