Photo: Lars Blankers
Huancayo Potatoes in Cream Sauce (Papas a la Huancaína)
13 ingredients
3 steps
1 hr
6 or more
wikibooks
Estimated Nutrition (whole recipe, rough)
1224
Calories
47g
Protein
48g
Fat
152g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 medium potatoes (new or red a good choice)
- 1 pound cheese (Romano, Mexican or feta work well)
- 4 aji amarillo (Peruvian yellow chili peppers), seeded and deveined
- 1 cup evaporated milk
- ½ cup vegetable oil
- 2 cloves garlic
- 8 saltine crackers
- 1 tablespoon prepared mustard
- Salt
- Pepper
- Lettuce
- 3 hard boiled eggs
- Black olives
Directions
1
Peel and boil potatoes as you normally would. Drain water, and allow them to cool.
2
In a blender , purée the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add more crackers if not, or add milk if too thick
3
Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired.
Recipe sourced from
wikibooks