Papa a la Huancaina
Warm potatoes drowned in a glowing yellow cheese sauce, which is the kind of sentence that ends arguments. Blender in, blender out, done.
- Total time
- 18 min
- Serves
- 3
- Effort
- Easy
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Boil the potato chunks in well-salted water for 14 minutes until tender to a knife, adding the eggs to the same pan for the last 9 minutes.
Meanwhile blend the cheese, aji amarillo paste, evaporated milk, olive oil, crackers and garlic until completely smooth and glossy.
Taste the sauce and adjust: more milk if it is too thick to pour, more crackers if it is thin, a pinch of salt if the cheese was mild.
Lift out the eggs, cool them under cold running water for 1 minute, then peel and quarter them.
Drain the potatoes, arrange them warm on a platter, pour the sauce over generously and top with the egg quarters and olives.
Read all that and thought “absolutely not”?
Completely fair. Papa a la Huancaina is sitting in the Peruvian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Peruvian kitchen
Citrus so sharp it counts as a personality.