Peruvian Papa Huancaina - Willy's Style |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Willy, a Peruvian friend gave me this recipe verbatim. The cheese sauce for this potato dish is one of the better ones that I have tasted. A Peruvian guest of mine practically drank up the whole sauce. Ingredients:
10 boiled potatoes, halved |
4 hard-boiled eggs, quartered |
1/2 yellow onion, thinly sliced |
8 ounces cream cheese |
1 yellow aji limo chiles or 1 yellow pepper |
1 garlic clove |
10 -12 cream crackers or 10 -12 saltine crackers |
1/4 cup cooking oil (optional) |
salt and pepper |
1 cup fresh milk |
10 -15 pitted black olives |
5 lettuce leaves |
Directions:
1. Place boiled eggs, potatoes and onions on a serving dish.
2. Blend together in a blender the cream cheese, aji or yellow pepper, garlic, crackers, oil, milk, salt and pepper for 5 minutes until you get a thick mixture.
3. It should be just thick enough to cover the potatoes.
4. If the cheese sauce is watery, add half a boiled potato to thicken the sauce a little.
5. Remove from the blender and pour over the potatoes and eggs.
6. Top with black olives and lettuce for decoration.
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