Potatoes With Cheese Sauce (Papas A La Huancaína)

1. 1

   Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime).

2. 2

   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.

3. 3

   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.

4. 4

   Cut potatoes crosswise into 1/4-inch-thick slices.

5. 5

   Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.