Papa a la Huancaina
I was sitting in math class one day talking with another student about food nd not math. Which apparently the professor was fine with since he joined the conversation. She knows I'm interested in food, she's interested in food, the professor likes food, really who doesn't? So this was a suggestion to use up the remaining aji paste from making the aji de gallina recipe that also came from her.
6 large baking potatoes
1 block cream cheese, room temperature
1 (7.5 oz.) bottle aji Amarillo paste
1/2 c. milk, approx.
Salt and pepper to taste
olives, sliced in half
Fresh parsley or chives, chopped
Scrub the potatoes and place in a pot of salted boiling water. Boil until the potatoes are cooked through. About 10 minutes before the potatoes are done add the eggs to the boiling water to cook as well.
While the potatoes and eggs are cooking prepare the sauce. Place the cream cheese, aji paste, and a large pink of salt in the blender. Blend until fairly smooth. While the blender is running slowly drizzle in the milk. After the first few tablespoons turn off the blender and scrape down the sides. Turn the blender back on and keep adding milk until you have a smooth sauce. Taste for salt and pepper and adjust as needed.
Remove the eggs from the pan and set aside. Drain the potatoes. When they are cook enough to handle peel the skin, it should come right off. Slice and arrange on a plate. Immediately pour the sauce over the hot potatoes.
Top with sliced egg, olives, and chopped parsley.