Potatoes With Cheese Sauce (Papas a La Huancaína)

Recipe by Queen Dana
READY IN: 45mins


  • 2
    lbs medium potatoes, such as purple Peruvian (about 8) or 2 lbs yukon gold potatoes (about 8)
  • 12
    teaspoon chopped garlic
  • 14
    lb queso fresco (scant 1 cup) or 1/4 lb feta, crumbled (scant 1 cup)
  • 12
    cup whole milk
  • 1
    tablespoon chopped onion
  • 1
    tablespoon olive oil
  • 1
    tablespoon crema (aji amarillo or aji mirasol paste)


  • Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime).
  • Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
  • Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
  • Cut potatoes crosswise into 1/4-inch-thick slices.
  • Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.