Boom! Done! Your papa a la huancaina is ready to serve. Doesn’t it look so inviting? Such vibrant color in that creamy sauce. I’m ready to dig right into this! Papa a la huancaina is a dish of tender huancayo style potatoes in a spicy creamy sauce made with cheese, cream and spicy aji amarillo peppers blended until smooth. The potatoes are simply boiled, but they come to life in the huancaína sauce, which is rather addictive once you try it. So smooth, creamy, and a nice level of spice to it. Papa a la huancaina is typically served as an appetizer, though it can make a nice side dish. Serve it at your next party. Your guests are sure to be impressed! Let’s talk about how to make papa a la huancaina, shall we? First Blend. Add the aji amarillo, shallot, garlic, crumbly cheese, turmeric and salt to a food processor or blender. Blend until chunky. Second Blend. Add the olive oil and heavy cream or crema. Blend until smooth and creamy. FOR THE POTATOES Boil Until Tender. Add the potatoes to a small pot and cover with water and a bit of salt. Boil, then reduce heat and simmer 15-20 minutes, or until the potatoes are tender. Drain and cool slightly. Lettuce. Arrange the lettuce on a serving platter. The Potatoes. Slice the potatoes into coins (or wedges or halves) and toss them with the warmed chili sauce. Arrange onto the lettuce. Pour any remaining sauce over the potatoes. Garnish. Top with sliced hardboiled eggs (if using) and sliced black olives. I added some extra sliced peppers for my own tastes. That’s it, my friends. I hope you enjoy this papa a la huancaina recipe. Let me know if you make it. I’d love to hear how it turned out for you. I love this one. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The South American Table, by Maria Baez Kijac (affiliate link, my friends!)
