Huancayo Potatoes in Cream Sauce (Papas a la Huancaína)
Papas a la Huancaína is a Peruvian dish of boiled potatoes under a thick, spicy yellow cheese sauce. The color and heat come from aji amarillo, the Peruvian yellow chili, blended with cheese, evaporated milk, garlic and oil. Crushed saltine crackers thicken the sauce, so you can adjust it by the cracker. Served slightly cold with eggs and olives, it suits a warm day and feeds a crowd.
Instructions
Peel the potatoes and boil them in water until tender, as you would for any boiled potato. Drain them and let them cool.
Put the cheese, aji amarillo peppers, evaporated milk, oil, garlic, saltine crackers, mustard, salt and pepper in a blender. Purée until smooth.
Check the thickness of the sauce. It should be fairly thick, so blend in a few more crackers if it is runny, or a splash more milk if it is too stiff.
Line a serving dish with lettuce leaves and set the cooled potatoes on top. Pour the sauce over them to cover.
Cut the hard boiled eggs in half and arrange them on the potatoes. Add black olives if you like. Serve slightly cold.
Make it personal.
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