2000s Recipes + Menus
Potatoes with Cheese Sauce (Papas a la Huancaína)
- Active time:15 min
- Start to finish:45 min
View more of our favorite recipes from this issue.
- 2 lb medium potatoes such as purple Peruvian or Yukon Gold (about 8)
- 1/2 teaspoon chopped garlic
- 1/4 lb queso fresco or feta, crumbled (scant 1 cup)
- 1/2 cup whole milk
- 1 tablespoon chopped onion
- 1 tablespoon olive oil
- 1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled “crema”)
Garnish:chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime)
Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
Cut potatoes crosswise into 1/4-inch-thick slices.
Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
- Potatoes and sauce can be prepared 1 day ahead and chilled separately. Bring to room temperature before serving (sauce will be very thick; stir and thin with additional milk if desired).
- We’ve also got a web-exclusive recipe using the leftover ají amarillo or ají mirasol paste.