Papa a la Huancaina (Peruvian Cheese Sauce Potatoes)

2.2 pounds

to taste

halved or quartered

optional

1 cup – You can substitute for heavy cream if you cannot find evaporated milk.

this fresh white cheese can be called different things in different countries. For example I used a Georgian cheese called adyghe which is basically the same as Mexican Oaxacan cheese.

This ingredient gives the signature color to huancaina sauce as well as tons of flavor. However don't think they final sauce will be TOO spicy. With all the dairy involved the fruitiness of the chili peppers really shines through.

You can use fresh if you want but stale is best. In Peru they often just throw in a few soda crackers instead of bread which you can also opt for.

I used sunflower but any neutral oil will do.

Or to taste