Papas a la Huancaína – Peruvian Potatoes in Creamy Cheese Sauce

Name: Papas a la Huancaína – Peruvian Potatoes in Creamy Cheese Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 Servings
Ingredients: 1 pound cream cheese; 1 pound queso fresco; 2/3 cup evaporated milk; 12 small yellow potatoes; 4-6 aji chile peppers; 1 clove garlic; 1/2 teaspoon black pepper; 8 leaves romaine lettuce; 8 hard-boiled eggs; 16 black olives

20 min Prep Time

25 min Cook Time

8 Servings

692 Calories

55g Carbohydrates

41g Total Fat

27g

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Ingredients

1 pound cream cheese, softened
1 pound queso fresco, crumbled
⅔ cup evaporated milk (or more for a thinner sauce)
12 small yellow potatoes, such as Yukon gold
4-6 aji chile peppers, cooked (adjust to your heat preference)
1 clove fresh garlic, chopped
½ teaspoon ground black pepper
8 leaves romaine lettuce
8 hard-boiled eggs, cut lengthwise
16 black olives, pitted and halved

Instructions

Boil potatoes in a large pot of water until tender, about 20 minutes. Drain and allow to cool.
Boil a small saucepan of water. Cook the chile peppers for about 5 minutes until soft. Drain, cool and remove skin and seeds.
In a blender, combine aji peppers, cream cheese, queso fresco, garlic and black pepper. Gradually add evaporated milk to make a pourable sauce, adjusting thickness with more milk as needed. Blend until smooth and creamy.
Arrange romaine lettuce on a platter. Slice the cooled potatoes into circles and arrange them on the lettuce. Pour the creamy cheese sauce over the potatoes and garnish with hard-boiled eggs and olives.

NUTRITION FACTS

PER SERVING

Calories: 692
Protein: 27g
Carbohydrate: 55g
Fiber: 6.3g
Total Fat: 41g
Saturated Fat: 22g
Cholesterol: 289mg
Calcium: 503mg
Sodium: 763mg

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