Papas a la Huancaina

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Ingredients

  • 2 lbs. Yukon gold potatoes
  • 1 cup crumbled queso fresco
  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 3 Tbsp. aji amarillo chili pepper paste
  • 1/2 cup milk
  • 1 clove garlic, chopped
  • 4 soda crackers

Method

  • 1 Bring potatoes and lightly salted water to cover to a boil in large pot over medium-high heat. Reduce heat and cook covered until potatoes are tender, about 20 minutes. Drain; when cool enough to handle remove skins.
  • 2 Puree queso fresco, Hellmann's® or Best Foods® Real Mayonnaise, chili pepper paste, milk, garlic and soda crackers in blender until smooth.
  • 3 Slice potatoes 1/4-inch thick. Spoon sauce over potatoes and garnish, if desired, with Kalamata olives and chopped parsley.

          

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