PERUVIAN POTATOES w/CHEESE SAUCE

By BobD

Ingredients

• 8 SERVINGS
• Highlight the potatoes (purple-fleshed ones look especially dramatic)-serve them over the sauce, with accompaniments of lime and meaty olives.
• 2 lb medium potatoes such as purple Peruvian or Yukon Gold (about 8)
• 1/2 teaspoon chopped garlic
• 1/4 lb queso fresco or feta, crumbled (scant 1 cup)
• 1/2 cup whole milk
• 1 tablespoon chopped onion
• 1 tablespoon olive oil
• 1 tablespoon bottled aji amarillo or aji mirasol paste (sometimes labeled crema)
• GARNISH: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime)

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

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.

COOKS NOTES:

Potatoes and sauce can be prepared 1 day ahead and chilled separately.

Bring to room temperature before serving (sauce will be very thick; stir and thin with additional milk if desired).