Peruvian Mashed Potatoes with Queso Fresco
Makes 4 servings (about 4 cups)
Total time: about 30 minutes
BOIL:
2 lb. Yukon gold potatoes,
peeled and cubed
SIMMER:
2 Tbsp. olive oil
2 Tbsp. aji amarillo
chile powder
1/2 tsp. minced garlic
1 can evaporated milk (12 oz.)
STIR:
1 cup shredded queso fresco
1 Tbsp. fresh lime juice
Salt to taste
Boil potatoes in a pot of salted
water until fork tender, about
15–20 minutes. Drain potatoes and
return to pan over medium heat
to dry, 1 minute.
Simmer oil, aji powder, and garlic
in a saucepan over medium heat
for 30 seconds. Whisk in milk; bring
to a boil and set aside.
Stir queso fresco, lime juice, and
milk mixture into potatoes, then
mash, season with salt, and let rest
3 minutes before serving.
Per serving: 446 cal; 38g total fat (18g sat);
47mg chol; 175mg sodium; 52g carb; 3g fiber;
18g protein
Peruvian Mashed Potatoes
Makes 4 servings (about 4 cups)
Total time: about 30 minutes
BOIL:
2 lb. Yukon gold potatoes,
peeled and cubed
SIMMER:
2 Tbsp. olive oil
2 Tbsp. aji amarillo
chile powder
1/2 tsp. minced garlic
1 can evaporated milk (12 oz.)
STIR:
1 cup shredded queso fresco
1 Tbsp. fresh lime juice
Salt to taste
Boil potatoes in a pot of salted
water until fork tender, about
15–20 minutes. Drain potatoes and
return to pan over medium heat
to dry, 1 minute.
Simmer oil, aji powder, and garlic
in a saucepan over medium heat
for 30 seconds. Whisk in milk; bring
to a boil and set aside.
Stir queso fresco, lime juice, and
milk mixture into potatoes, then
mash, season with salt, and let rest
3 minutes before serving.
Per serving: 446 cal; 38g total fat (18g sat);
47mg chol; 175mg sodium; 52g carb; 3g fiber;
18g protein
Peruvian Mashed Potatoes
