Potatoes with Cheese Sauce (Papas a la Huancaí)

prep time:: 15 min
total time:: 45 min

Makes 8 servings

Sue Byrom

ingredients

2 lb medium potatoes such as purple Peruvian or Yukon Gold (about 8)
1/2 t. chopped garlic
1/4 lb queso fresco or feta, crumbled (scant 1 cup)
1/2 cup whole milk
1 T. chopped onion
1 T. olive oil
1 T. bottled ají amarillo or ají mirasol paste (sometimes labeled “crema”)
Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime)

directions

1
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.
2
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.
3
Cut potatoes crosswise into 1/4-inch-thick slices.
4
Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.

notes

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).

Source: Sue Byrom