18 Creamy Papa a la Huancaina Delicious Recipes

Craving something creamy, comforting, and utterly delicious? You’re in for a treat with our roundup of 18 Creamy Papa a la Huancaina recipes! Perfect for home cooks looking to spice up their meal rotation, these dishes blend rich flavors with simple preparation. Whether you’re a seasoned chef or a curious newbie, there’s a recipe here to make your taste buds dance. Let’s dive into these creamy delights!

Classic Papa a la Huancaina with Boiled Potatoes

Here’s a straightforward take on the beloved Peruvian appetizer that’s as comforting as it is vibrant.

Ingredients

• 4 medium yellow potatoes
• 1 cup of queso fresco, crumbled
• 1/2 cup of evaporated milk
• 2 tbsp of aji amarillo paste
• a splash of vegetable oil
• a couple of saltine crackers
• 1 clove of garlic, minced
• a pinch of salt

Instructions

1. Boil the potatoes in salted water until tender, about 20 minutes. Tip: Pierce them with a fork to check doneness.
2. While the potatoes cook, blend the queso fresco, evaporated milk, aji amarillo paste, oil, crackers, garlic, and salt until smooth. Tip: Adjust the milk for your desired sauce thickness.
3. Drain the potatoes and let them cool slightly before peeling. Tip: They peel easier when warm, not hot.
4. Slice the potatoes into thick rounds and arrange them on a plate.
5. Pour the sauce over the potatoes, ensuring each piece is generously covered.

Great for sharing, this dish boasts a creamy, slightly spicy sauce that clings to the soft potatoes. Try garnishing with hard-boiled eggs and olives for extra flair.

Spicy Papa a la Huancaina with Aji Amarillo

Outrageously creamy and packed with a kick, this dish blends smooth potatoes with a spicy, cheesy sauce that’s unforgettable.

Ingredients

• 4 medium potatoes, peeled and quartered
• 1 cup of queso fresco, crumbled
• 1/2 cup of evaporated milk
• 2 tbsp of aji amarillo paste
• 1 garlic clove, minced
• A splash of vegetable oil
• A couple of salt crackers, crushed
• 2 hard-boiled eggs, sliced
• A handful of black olives

Instructions

1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and set aside.
2. In a blender, combine queso fresco, evaporated milk, aji amarillo paste, and garlic. Blend until smooth.
3. Heat a splash of vegetable oil in a pan over medium heat. Pour in the sauce, stirring constantly for 5 minutes until thickened.
4. Arrange the potatoes on a plate. Pour the warm sauce over them.
5. Garnish with crushed salt crackers, sliced hard-boiled eggs, and black olives.

Lusciously creamy with a spicy undertone, this dish shines when served chilled the next day. Try it alongside a crisp salad for contrast.

Vegan Papa a la Huancaina with Cashew Cheese

Unbelievably creamy and rich, this vegan twist on a Peruvian classic swaps traditional cheese for cashew-based goodness, making it a guilt-free indulgence.

Ingredients

• 2 cups of raw cashews, soaked overnight
• a splash of water
• 2 tbsp of olive oil
• a couple of garlic cloves, minced
• 1 tbsp of aji amarillo paste
• a pinch of salt
• 1/2 cup of unsweetened almond milk
• 4 medium yellow potatoes, boiled and sliced
• 2 hard-boiled eggs, sliced (optional for non-vegans)
• a handful of black olives
• a sprinkle of parsley, chopped

Instructions

1. Drain the soaked cashews and blend them with a splash of water until smooth.
2. Heat olive oil in a pan over medium heat, add minced garlic, and sauté until golden, about 1 minute.
3. Stir in the aji amarillo paste and a pinch of salt, cooking for another minute to blend flavors.
4. Add the cashew mixture and almond milk to the pan, stirring continuously until the sauce thickens, about 5 minutes. Tip: If the sauce is too thick, add a bit more almond milk.
5. Arrange the boiled potato slices on a plate, pour the warm cashew cheese sauce over them.
6. Garnish with hard-boiled egg slices (if using), black olives, and chopped parsley. Tip: For extra flavor, let the dish sit for 10 minutes before serving.
7. Serve at room temperature for the best texture and flavor. Tip: This dish pairs wonderfully with a crisp green salad.

Delightfully creamy with a subtle kick from the aji amarillo, this dish is a vibrant addition to any meal. Try serving it over quinoa for a hearty twist.

Papa a la Huancaina Salad with Fresh Lettuce

Mouthwatering and creamy, this Papa a la Huancaina Salad with Fresh Lettuce is a Peruvian classic that’s both easy to make and packed with flavor. Perfect for a quick lunch or a side dish that steals the show.

Ingredients

• 4 medium potatoes, peeled and quartered
• 1 cup of queso fresco, crumbled
• 1/2 cup of evaporated milk
• 2 tbsp of aji amarillo paste
• 1 garlic clove, minced
• a splash of vegetable oil
• a couple of saltine crackers
• 1 head of fresh lettuce, washed and torn
• 2 hard-boiled eggs, sliced
• a handful of black olives

Instructions

1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and let cool.
2. While the potatoes cool, blend the queso fresco, evaporated milk, aji amarillo paste, garlic, and a splash of vegetable oil until smooth. Tip: For a smoother sauce, strain it through a fine mesh.
3. Crush the saltine crackers and mix them into the sauce to thicken. Let it sit for 5 minutes.
4. Arrange the lettuce on a serving plate. Place the cooled potatoes on top.
5. Pour the sauce over the potatoes and lettuce. Tip: Warm the sauce slightly if it’s too thick to pour.
6. Garnish with sliced hard-boiled eggs and black olives. Tip: For extra flavor, drizzle with a bit more aji amarillo paste.

Silky sauce coats the tender potatoes, while the crisp lettuce adds a fresh crunch. Serve it chilled for a refreshing twist or at room temperature to highlight the creamy sauce.

Papa a la Huancaina Stuffed Avocados

Just when you thought avocados couldn’t get any better, here’s a twist that’ll blow your mind. Papa a la Huancaina Stuffed Avocados combine creamy, spicy, and crunchy in one bite.

Ingredients

• 2 ripe avocados
• 1 cup of boiled yellow potatoes, diced
• 1/2 cup of queso fresco, crumbled
• 1/4 cup of evaporated milk
• 2 tbsp of aji amarillo paste
• a splash of lime juice
• a couple of saltine crackers, crushed
• 1 tbsp of olive oil
• a pinch of salt

Instructions

1. Cut the avocados in half and remove the pits. Drizzle with lime juice to prevent browning.
2. In a blender, combine the diced potatoes, queso fresco, evaporated milk, aji amarillo paste, and a pinch of salt. Blend until smooth. Tip: For a smoother sauce, strain it through a sieve.
3. Heat olive oil in a pan over medium heat. Add the sauce and cook for 5 minutes, stirring constantly. Tip: Keep the heat low to avoid burning the sauce.
4. Fill each avocado half with the warm sauce. Tip: Use a spoon to create a well in the avocado for more sauce.
5. Sprinkle crushed saltine crackers on top for crunch.

Perfectly creamy with a kick of spice, these stuffed avocados are a game-changer. Serve them as a bold appetizer or a light lunch with a side of crisp lettuce.

Grilled Potato Slices with Huancaina Sauce

Vibrant and versatile, these grilled potato slices with huancaina sauce are a game-changer for your next BBQ or weeknight dinner. Simple to make, yet packed with flavor, they’re a crowd-pleaser.

Ingredients

• 4 medium potatoes, sliced into 1/2-inch rounds
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 cup of queso fresco, crumbled
• 1/2 cup of evaporated milk
• A handful of saltine crackers
• A pinch of salt
• A dash of yellow chili powder

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. Toss the potato slices with a splash of olive oil and a pinch of salt until evenly coated.
3. Grill the potatoes for about 4-5 minutes on each side, or until you see nice grill marks and they’re tender.
4. While the potatoes grill, blend the queso fresco, evaporated milk, minced garlic, saltine crackers, and yellow chili powder until smooth for the huancaina sauce. Tip: If the sauce is too thick, add a bit more evaporated milk to reach your desired consistency.
5. Once the potatoes are done, arrange them on a platter and drizzle generously with the huancaina sauce. Tip: For an extra kick, sprinkle a little extra yellow chili powder on top.
6. Serve immediately while the potatoes are still warm. Tip: These are great with a side of grilled meats or as a standalone appetizer.

Smoky from the grill and creamy from the sauce, these potatoes offer a delightful contrast in textures. Try stacking them high for an impressive presentation or serve them alongside a crisp salad for a lighter meal.

Papa a la Huancaina with Hard-Boiled Eggs

Oftentimes, the best dishes come with a story, and Papa a la Huancaina is no exception. This creamy, spicy potato dish is a Peruvian staple that’s as flavorful as it is comforting.

Ingredients

• 4 medium potatoes, peeled
• 4 hard-boiled eggs, sliced
• 1 cup queso fresco, crumbled
• 1/2 cup evaporated milk
• 2 tbsp aji amarillo paste
• a splash of vegetable oil
• a couple of saltine crackers
• 1 clove garlic, minced
• a pinch of salt

Instructions

1. Boil the potatoes in salted water until tender, about 20 minutes. Tip: Pierce with a fork to check doneness.
2. While potatoes cook, blend queso fresco, evaporated milk, aji amarillo paste, garlic, and saltine crackers until smooth. Tip: Add a splash of milk if the sauce is too thick.
3. Heat a splash of oil in a pan over medium heat. Add the sauce, stirring constantly for 5 minutes until slightly thickened. Tip: Keep the heat low to avoid curdling.
4. Slice the boiled potatoes and arrange on a plate. Pour the warm sauce over them.
5. Top with sliced hard-boiled eggs and a sprinkle of queso fresco.

Rich and creamy with a kick of heat, this dish is perfect over lettuce for a fresh contrast. Try it with a side of olives for an extra tangy bite.

Papa a la Huancaina with Olives and Parsley

Craving something creamy with a kick? Papa a la Huancaina blends spicy, cheesy sauce with tender potatoes for a dish that’s both comforting and exciting.

Ingredients

• 4 medium potatoes, peeled and quartered
• 1 cup of queso fresco, crumbled
• 1/2 cup of evaporated milk
• 2 tbsp of aji amarillo paste
• 1 garlic clove, minced
• a splash of vegetable oil
• a couple of saltine crackers
• 4 black olives, sliced
• a handful of fresh parsley, chopped

Instructions

1. Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and set aside.
2. In a blender, combine queso fresco, evaporated milk, aji amarillo paste, garlic, and a splash of vegetable oil. Blend until smooth.
3. Add saltine crackers one at a time to thicken the sauce to your liking. Tip: The sauce should coat the back of a spoon.
4. Arrange the boiled potatoes on a plate and pour the sauce over them.
5. Garnish with sliced black olives and chopped parsley. Tip: For extra flavor, let the dish sit for 10 minutes before serving.
6. Serve at room temperature. Tip: This dish pairs wonderfully with a side of white rice or hard-boiled eggs.

Bold flavors meet creamy textures in this dish, with the aji amarillo adding a subtle heat. Try serving it on a bed of lettuce for a refreshing crunch.

Papa a la Huancaina with Grilled Chicken

Oozing with creamy, spicy goodness, Papa a la Huancaina with Grilled Chicken is a dish that brings the heat and the comfort in every bite. Perfect for those who love a little adventure in their meals.

Ingredients

• 4 medium potatoes, peeled and boiled
• 2 chicken breasts
• 1 cup of queso fresco
• 1/2 cup of evaporated milk
• 2 tbsp of aji amarillo paste
• a splash of vegetable oil
• a couple of salt crackers
• 1 hard-boiled egg, sliced
• a handful of black olives

Instructions

1. Preheat your grill to medium-high, about 375°F.
2. Season the chicken breasts with salt and grill for 6-7 minutes on each side, until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
3. In a blender, combine the queso fresco, evaporated milk, aji amarillo paste, and a splash of vegetable oil. Blend until smooth. Tip: If the sauce is too thick, add a little more milk to reach your desired consistency.
4. Arrange the boiled potatoes on a plate, pour the sauce over them, and top with sliced grilled chicken.
5. Garnish with salt crackers, sliced hard-boiled egg, and black olives. Tip: For an extra kick, add a few drops of hot sauce on top.

Mouthwatering and rich, this dish offers a creamy texture with a spicy kick. Serve it with a side of rice or a fresh salad to balance the flavors.

Papa a la Huancaina with Roasted Red Peppers

Just when you thought potatoes couldn’t get any better, here comes Papa a la Huancaina with Roasted Red Peppers. This dish is a creamy, spicy, and utterly satisfying twist on the classic.

Ingredients

• 4 medium potatoes, peeled and quartered
• 2 roasted red peppers, skins removed
• 1 cup of queso fresco, crumbled
• 1/2 cup of evaporated milk
• 2 tbsp of aji amarillo paste
• a splash of vegetable oil
• a couple of saltine crackers
• 1 clove of garlic, minced
• a pinch of salt

Instructions

1. Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and set aside.
2. In a blender, combine the roasted red peppers, queso fresco, evaporated milk, aji amarillo paste, garlic, and a pinch of salt. Blend until smooth.
3. Heat a splash of vegetable oil in a pan over medium heat. Pour in the blended sauce and simmer for 5 minutes, stirring occasionally.
4. Crush the saltine crackers and stir them into the sauce to thicken it. Cook for another 2 minutes.
5. Arrange the boiled potatoes on a plate and generously pour the sauce over them.
6. Serve immediately, garnished with extra queso fresco if desired.

Zesty and rich, this dish boasts a velvety sauce that clings to each potato piece. Perfect for a cozy dinner, try it with a side of avocado for extra creaminess.

Papa a la Huancaina with Fresh Corn

Kickstart your culinary adventure with this vibrant Papa a la Huancaina, paired perfectly with fresh corn for a delightful crunch.

Ingredients

• 4 medium potatoes, peeled and quartered
• 1 cup of queso fresco, crumbled
• 1/2 cup of evaporated milk
• 2 tbsp of aji amarillo paste
• a splash of vegetable oil
• 1 clove of garlic, minced
• a couple of saltine crackers
• 2 ears of fresh corn, husked
• a pinch of salt
• a handful of black olives, for garnish
• 2 hard-boiled eggs, sliced, for garnish

Instructions

1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and set aside.
2. While the potatoes cook, blend the queso fresco, evaporated milk, aji amarillo paste, vegetable oil, garlic, and saltine crackers until smooth. Tip: For a smoother sauce, strain it through a fine mesh.
3. Grill the corn on a hot grill pan for about 10 minutes, turning occasionally, until charred. Tip: Brush with a little oil to prevent sticking.
4. Arrange the boiled potatoes on a plate, pour the sauce over them, and garnish with black olives and hard-boiled eggs. Tip: Serve immediately to enjoy the contrast of warm potatoes and cool sauce.
5. Serve the grilled corn on the side or sliced off the cob and sprinkled over the dish.

Great for sharing, this dish offers a creamy, spicy sauce against the soft potatoes and smoky corn. Try it with a side of crispy plantains for an extra texture contrast.

Papa a la Huancaina with Quinoa

Bold flavors meet in this dish, combining creamy sauce with hearty quinoa for a satisfying meal.

Ingredients

• 1 cup of quinoa
• 2 cups of water
• 4 medium yellow potatoes
• 1/2 cup of queso fresco, crumbled
• 1/4 cup of evaporated milk
• 2 tbsp of aji amarillo paste
• a splash of vegetable oil
• a couple of lettuce leaves
• 2 hard-boiled eggs, sliced
• a handful of black olives

Instructions

1. Rinse the quinoa under cold water until the water runs clear.
2. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes after cooking for fluffier quinoa.
3. While the quinoa cooks, peel and boil the potatoes in salted water until tender, about 20 minutes. Drain and let cool.
4. In a blender, combine the queso fresco, evaporated milk, and aji amarillo paste. Blend until smooth. Tip: Add a splash of water if the sauce is too thick.
5. Heat a splash of vegetable oil in a pan over medium heat. Pour in the sauce, stirring constantly for 2 minutes until heated through.
6. Slice the cooled potatoes into thick rounds.
7. To serve, layer the lettuce leaves on a plate, top with quinoa, potato slices, and drizzle with the sauce. Garnish with egg slices and olives. Tip: For extra flavor, sprinkle with additional queso fresco.

This dish offers a creamy, spicy sauce paired with the nutty texture of quinoa. Try it chilled for a refreshing summer meal.

Papa a la Huancaina with Black Beans

Whip up a comforting bowl of Papa a la Huancaina with Black Beans, a creamy potato dish that’s as easy to make as it is delicious. Perfect for a quick dinner or a hearty side.

Ingredients

• 4 medium potatoes, peeled and quartered
• 1 cup of black beans, rinsed
• 1/2 cup of queso fresco, crumbled
• 1/4 cup of evaporated milk
• 2 tbsp of aji amarillo paste
• 1 garlic clove, minced
• A splash of lime juice
• A couple of lettuce leaves for serving
• 2 hard-boiled eggs, sliced
• Olives for garnish

Instructions

1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and let cool slightly.
2. While the potatoes cook, blend the queso fresco, evaporated milk, aji amarillo paste, garlic, and lime juice until smooth. Tip: For a smoother sauce, strain it through a fine mesh.
3. Heat the black beans in a small pot over medium heat until warm, about 5 minutes. Keep covered to retain moisture.
4. Slice the cooled potatoes into thick rounds and arrange on a plate over lettuce leaves.
5. Pour the creamy sauce over the potatoes, then top with warm black beans. Tip: The sauce thickens as it cools, so serve immediately for the best texture.
6. Garnish with sliced hard-boiled eggs and olives. Tip: A sprinkle of paprika adds color and a slight smokiness.

The creamy sauce clings to the tender potatoes, while the black beans add a hearty contrast. Serve with crusty bread to scoop up every last bit of sauce.

Papa a la Huancaina with Sweet Potatoes

Kickstart your culinary adventure with this twist on a Peruvian classic, blending creamy sauce with the earthy sweetness of potatoes.

Ingredients

• 4 medium sweet potatoes, peeled and sliced into rounds
• 1 cup queso fresco, crumbled
• 1/2 cup evaporated milk
• 2 tbsp aji amarillo paste
• a couple of saltine crackers
• a splash of vegetable oil
• 2 hard-boiled eggs, sliced
• a handful of black olives

Instructions

1. Preheat your oven to 400°F. Toss the sweet potato rounds with a splash of vegetable oil and spread them on a baking sheet. Roast for 25 minutes until tender and slightly caramelized.
2. While the potatoes roast, blend the queso fresco, evaporated milk, aji amarillo paste, and saltine crackers in a blender until smooth. Tip: For a smoother sauce, let the blender run for a full minute.
3. Once the potatoes are done, let them cool for 5 minutes. Arrange them on a plate and drizzle generously with the sauce.
4. Garnish with slices of hard-boiled eggs and black olives. Tip: The eggs add a creamy texture that contrasts beautifully with the sauce.
5. Serve immediately or chill for an hour if you prefer it cold. Tip: Chilling allows the flavors to meld together more deeply.

Enjoy the creamy, spicy sauce against the sweet, tender potatoes. Perfect as a hearty side or a light main, this dish brings a burst of flavor to any table.

Papa a la Huancaina with Tuna

Kickstart your culinary adventure with this twist on a classic Peruvian dish, blending creamy Huancaina sauce with the bold flavor of tuna for a quick, satisfying meal.

Ingredients

• 2 medium potatoes, peeled and sliced into 1/2-inch rounds
• 1 can of tuna in water, drained
• 1/2 cup of queso fresco, crumbled
• 1/4 cup of evaporated milk
• 2 tbsp of aji amarillo paste
• 1 garlic clove, minced
• a splash of vegetable oil
• a couple of saltine crackers
• a pinch of salt

Instructions

1. Boil the potato slices in salted water until fork-tender, about 10 minutes. Drain and set aside.
2. In a blender, combine queso fresco, evaporated milk, aji amarillo paste, and garlic. Blend until smooth. Tip: For a smoother sauce, let it blend for a full minute.
3. Heat a splash of vegetable oil in a pan over medium heat. Add the tuna, breaking it apart with a fork, and cook for 2 minutes. Tip: Don’t overcook the tuna to keep it moist.
4. Arrange the boiled potato slices on a plate. Spoon the tuna over the potatoes, then drizzle with the Huancaina sauce.
5. Crumble saltine crackers over the top for a crunchy contrast. Tip: Add the crackers just before serving to maintain their crunch.

The creamy sauce clings to the tender potatoes, while the tuna adds a meaty depth. Serve it chilled for a refreshing twist on the traditional dish.

Papa a la Huancaina with Shrimp

Craving something creamy with a kick? Papa a la Huancaina with Shrimp blends spicy, cheesy sauce with tender potatoes and succulent shrimp for a dish that’s both comforting and exciting.

Ingredients

• 4 medium potatoes, peeled and quartered
• 1 lb shrimp, peeled and deveined
• 1 cup queso fresco, crumbled
• 1/2 cup evaporated milk
• 2 tbsp aji amarillo paste
• 1 garlic clove, minced
• a splash of vegetable oil
• a couple of saltine crackers
• a pinch of salt

Instructions

1. Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and set aside.
2. Heat a splash of vegetable oil in a pan over medium heat. Add the shrimp, cooking until pink, about 2 minutes per side. Remove from pan.
3. In a blender, combine queso fresco, evaporated milk, aji amarillo paste, garlic, and saltine crackers. Blend until smooth.
4. Pour the sauce into the pan used for the shrimp. Warm over low heat for 5 minutes, stirring occasionally.
5. Arrange the boiled potatoes on a plate. Top with the warm sauce and cooked shrimp.

You’ll love the creamy texture of the sauce against the firm potatoes and juicy shrimp. For an extra touch, garnish with sliced hard-boiled eggs and olives.

Papa a la Huancaina with Crab Meat

Fancy a twist on a classic? Papa a la Huancaina gets a luxurious upgrade with crab meat, blending creamy, spicy, and savory flavors.

Ingredients

• 4 medium yellow potatoes
• 1 cup of queso fresco, crumbled
• 1/2 cup of evaporated milk
• 2 tbsp of aji amarillo paste
• a splash of vegetable oil
• 1 clove of garlic, minced
• a couple of saltine crackers
• 1/2 lb of fresh crab meat
• a handful of black olives, sliced
• 2 hard-boiled eggs, sliced

Instructions

1. Boil the potatoes in salted water until tender, about 20 minutes. Drain and let cool.
2. Peel the potatoes and slice them into 1/2-inch thick rounds. Tip: Cooler potatoes are easier to handle.
3. In a blender, combine queso fresco, evaporated milk, aji amarillo paste, vegetable oil, garlic, and saltine crackers. Blend until smooth. Tip: For a smoother sauce, blend for at least 2 minutes.
4. Arrange the potato slices on a serving plate. Pour the sauce over them.
5. Top with crab meat, black olives, and hard-boiled eggs. Tip: Gently fold the crab meat to keep it chunky.

Serve this dish chilled for the best texture. The creamy sauce contrasts beautifully with the tender crab and firm potatoes. Try it with a side of crispy plantains for an extra crunch.

Papa a la Huancaina with Fried Plantains

Got a craving for something creamy and comforting with a side of sweet? This dish combines the rich, cheesy sauce of Papa a la Huancaina with the crispy sweetness of fried plantains for a perfect balance.

Ingredients

• 4 medium yellow potatoes
• 1 cup queso fresco, crumbled
• 1/2 cup evaporated milk
• 2 tbsp aji amarillo paste
• a splash of vegetable oil
• 2 ripe plantains
• a pinch of salt

Instructions

1. Peel the potatoes and boil them in salted water until fork-tender, about 20 minutes.
2. While the potatoes cook, blend the queso fresco, evaporated milk, and aji amarillo paste until smooth. Tip: For a smoother sauce, strain it through a fine mesh.
3. Heat a splash of vegetable oil in a pan over medium heat. Slice the plantains into 1/2-inch pieces and fry until golden brown on both sides, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Once the potatoes are done, slice them into thick rounds and arrange on a plate.
5. Pour the sauce over the potatoes and serve with the fried plantains on the side. Tip: Garnish with a few extra crumbles of queso fresco for added texture.

Outstanding in its simplicity, the creamy sauce clings to the tender potatoes, while the plantains add a crispy contrast. Try serving it with a sprinkle of chopped cilantro for a fresh twist.

Conclusion

Ready to dive into the creamy, dreamy world of Papa a la Huancaina? This roundup offers 18 delectable recipes that promise to bring a taste of Peru right to your kitchen. Whether you’re a seasoned chef or a curious newbie, there’s something here for everyone. Don’t forget to share your favorite picks in the comments and spread the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.