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Brazilian/Peruvian · Sides

Papa a la Huancaina

Non-vegEasy

Diet: Non-veg

Papa a la Huancaina is a Brazilian/Peruvian dish. Add milk gradually so the cheese sauce stays thick.

Prep
20 min
Cook
25 min
Rest, soak, marinate or chill
30 min
Total
75 min
Servings
4
Difficulty
Easy
Cuisine
Brazilian/Peruvian
Course
Sides

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Papa a la Huancaina.
Representative photograph of Papa a la Huancaina. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Potatoes

Sauce

Serve

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; blender; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Boil · About 25 min

  1. Cook 800 g potatoes, 1500 ml water, ½ tsp salt 20–25 minutes until tender; drain, cool and slice.

    Check: Look for this result: tender; drain, cool and slice.

Blend · About 7 min

  1. Blend 200 g queso fresco, 150 ml evaporated milk, 30 g aji amarillo paste, 40 g plain crackers, 30 ml neutral oil until smooth, adding milk gradually to a pourable consistency.

    Check: Look for this result: smooth, adding milk gradually to a pourable consistency.

Serve · About 7 min

  1. Arrange potatoes on lettuce from 100 g lettuce, 2 hard-boiled eggs, 80 g black olives, spoon sauce over and add egg and olives. Refrigerate until serving.

    Check: Look for this result: serving.

Tips

  • Add milk gradually so the cheese sauce stays thick.
  • Judge Papa a la Huancaina by the texture and doneness signs in its steps. Your pan and heat affect how long Papa a la Huancaina takes to cook.

Substitutions

  • Use a mild fresh feta, reducing any extra salt.

Storage

  • Get perishable Papa a la Huancaina into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Papa a la Huancaina within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Papa a la Huancaina to 74°C / 165°F, stirring or turning it for even heating. When Papa a la Huancaina is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Papa a la Huancaina one day ahead. For Papa a la Huancaina, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Papa a la Huancaina on the day of serving.

FAQ

What matters most when making Papa a la Huancaina?

Add milk gradually so the cheese sauce stays thick.

What can I substitute in Papa a la Huancaina?

Use a mild fresh feta, reducing any extra salt.

Can I prepare Papa a la Huancaina ahead?

Prepare the measured ingredients for Papa a la Huancaina one day ahead. For Papa a la Huancaina, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Papa a la Huancaina on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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