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SkyKitchen Peruvian Cooking Classes©

Papa a la Huancaína

Potatoes with a mild chili-cheese sauce, 4 servings


6 small potatoes (boiled and pealed) or
3 big potatoes
For the sauce:
4 ají amarillo or
120 g ají amarillo paste
2 garlic cloves, each cut in 4 pieces
40 g onions, chopped in bigger pieces
8 tbs. vegetable oil
80 ml evaporated milk
140 g Peruvian fresh cheese (alternatively feta cheese or another kind of fresh cheese)
juice of 1/2 a key lime
salt and pepper
For the presentation:
1 hard-boiled egg
4 olives (preferably Kalamata)


  1. Clean chilies (cut them, remove white parts and seeds).

  2. Fry garlic, onion, and chili with 3 tbs. of vegetable oil in a saucepan, until the chili and the onion have a light brown color. In case you use the chili paste, start frying onion and garlic for about 2 minutes, then add the chili paste and fry it for another 2 minutes.

  3. Put the content of the saucepan onto a plate for a few minutes to cool it down. Then put them into a blender.

  4. Add cheese, around 2/3 of the milk and the 5 remaining tbs. of the vegetable oil into the blender and blend.

  5. Add the lime juice, the rest of the milk and salt and pepper to taste. Blend it.

  6. Cut the potatoes in slices (1 cm or ½ inch). Put 4 slices on a each plate.

  7. Pour a good amount of sauce over the potatoes, so that they are completely covered.

  8. For the presentation, add a quarter of the hard-boiled egg and an olive on the plate. Add a parsley leaf.


A lot of recipes will say that you should add soda crackers, but we recommend to add just the cheese. You will get the real flavor.
In case the sauce is too thick add more milk, in case it’s too thin add more cheese.

Frying the onion, garlic and chili.

Blending the ingredients.

The plated dish.