papa a la huancaina (huancayo-style potatoes)

Ingredients

• Servings: 8
• 12 yukon gold potatoes
• 1 tablespoon olive oil, or to taste
• 1 onion, sliced
• 6 chile peppers, halved lengthwise and seeded
• 1 pound cream cheese, softened
• 1 pound queso fresco (mexican fresh cheese), crumbled
• 1/4 cup vegetable oil
• 1 clove garlic
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/3 cup evaporated milk
• 4 hard-boiled eggs, halved lengthwise
• 8 leaves lettuce
• 8 black olives, pitted and halved

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain and set aside to cool slightly.
• heat olive oil in a skillet over medium heat. cook onion until tender, about 10 minutes.
• bring a small saucepan of water to a boil. boil chile peppers until soft, about 5 minutes. run chiles under cold water to cool until cool enough to handle; remove and discard skins.
• blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
• arrange 1 lettuce leaf each of 8 plates. halve potatoes and arrange 3 halves each lettuce leaf. drizzle creamy sauce over the potatoes. top each with an egg half and two black olive halves.