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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Peru · Side

Huancayo Potatoes in Cream Sauce (Papas a la Huancaína)

Serves 6 · 60 minutes

| Cuisine of Peru

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Eggs, Milk, Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 10 medium potatoes (new or red a good choice)
  • 1 pound cheese (Romano, Mexican or feta work well)
  • 4 aji amarillo (Peruvian yellow chili peppers), seeded and deveined
  • 1 cup evaporated milk
  • ½ cup vegetable oil
  • 2 cloves garlic
  • 8 saltine crackers
  • 1 tablespoon prepared mustard
  • Salt
  • Pepper
  • Lettuce
  • 3 hard boiled eggs
  • Black olives

Method

  1. Peel and boil potatoes as you normally would. Drain water, and allow them to cool.
  2. In a blender, purée the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add more crackers if not, or add milk if too thick
  3. Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired.