CEMpapasalaHuancaina_SSDP_FINAL-1485
TasteofPeru-Titles

Have you ever imagined having a cow in your backyard? Every day it could give you fresh milk for your cereal or hot chocolate! In lots of places where Compassion works, having a cow or goat isn’t just fun. It helps families have enough food to eat and money to buy what they need.   

Mary, a mom of a Compassion child, shared, “The milk that we get from the cow helps us a lot. We use some at home and the rest we sell, which helps us meet most of our children’s needs.” Milk helps her kids grow strong!

This recipe, papas a la huancaína (PAH-pahs ah lah wahn-kai-EE-nah), comes from Peru and shows just how creative families can be with milk and cheese. Creamy, zesty and colorful, it’s a dish you’ll love to share with your family too!

Papas a la Huancaina

Yields1 Serving

Adult help needed.

 6 Yukon Gold potatoes
 Water
 3 tbsp cooking oil, divided
 ½ onion sliced
 3 yellow child peppers (fresh or dried), halved and seeded.
 2 (8-oz.) packages cream cheese, softened
 1 (10-oz.) package queso fresco (Mexican fresh cheese), crumbled
 1 tsp salt (or to taste)
 ½ clove garlic
 Black pepper to taste
 ⅓ cup evaporated milk
 8 lettuce leaves
 Optional toppings: sliced hard-boiled eggs, black olives, corn
1

Place the potatoes in a big pot. Cover with water and boil 20–25 minutes until they’re soft. Drain and set aside.

2

Heat 1 tbsp. of oil in a skillet over medium heat. Add the onion and cook about 10 minutes, until tender. Remove from heat.

3

In a small pot, bring 1 c. of water to boil. Add the chile peppers and cook for 5 minutes until soft. Rinse under cool water and peel off the skins.

4

In a blender, add onion, chiles, both cheeses, remaining oil, salt, garlic, pepper and milk. Blend until smooth and creamy.

5

Place the lettuce leaves on a serving plate. Cut the potatoes in half and set on top.

6

Pour the creamy sauce over potatoes. Add toppings if you like — and enjoy!

Ingredients

 6 Yukon Gold potatoes
 Water
 3 tbsp cooking oil, divided
 ½ onion sliced
 3 yellow child peppers (fresh or dried), halved and seeded.
 2 (8-oz.) packages cream cheese, softened
 1 (10-oz.) package queso fresco (Mexican fresh cheese), crumbled
 1 tsp salt (or to taste)
 ½ clove garlic
 Black pepper to taste
 ⅓ cup evaporated milk
 8 lettuce leaves
 Optional toppings: sliced hard-boiled eggs, black olives, corn
Papas a la Huancaina
IngredientsDirections

CEMpapasalaHuancaina_SSDP_FINAL-1173_cut
CEMpapasalaHuancaina_SSDP_FINAL-1164_cut