Aug 30 2026
Restaurants›Los Chicos Brasa Peruvian Cuisine Markham›Papa A La Huancaina Recipe

Papa A La Huancaina Recipe

Inspired by Los Chicos Brasa Peruvian Cuisine Markham
Time50m
Serves4

Layers of creamy smashed yellow potatoes blended with Peruvian yellow peppers. Light, flavorful and a must – try for an authentic taste of Peru

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Ingredients

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Potatoes & assembly

Huancaína sauce

Method

Potatoes & assembly

  1. 1

    Cook the potatoes

    Place whole peeled or unpeeled medium yellow potatoes in a pot and cover with cold salted water (enough to submerge by 1 inch). Bring to a boil, reduce heat and simmer until fork-tender, 20–25 minutes depending on size. Drain and let cool slightly.

  2. 2

    Prepare eggs

    While potatoes cook, place eggs in a small pot, cover with water, bring to a boil, then remove from heat and let sit 10 minutes. Drain, cool in ice water, peel, and halve lengthwise.

  3. 3

    Mash potatoes

    When potatoes are cool enough to handle, peel if desired and smash or roughly mash them so they are creamy but still have some texture. Stir in 1 tsp salt and 1/2 tsp black pepper. Measure about 4 cups of mashed potatoes (adjust quantity if needed).

  4. 4

    Plate

    Arrange washed lettuce leaves on a serving platter. Place mounds or slices of the mashed yellow potatoes over the lettuce (traditional presentation is halved potatoes, filled or topped with sauce—you may also form rounds or a single mound).

  5. 5

    Garnish

    Top with halved hard-boiled eggs and arrange pitted green olives around the potatoes. Drizzle the Huancaína sauce over each potato portion and sprinkle a final pinch of black pepper if desired.

Huancaína sauce

  1. 6

    Soften bread

    Place the torn slice of stale white bread into 2 tablespoons of evaporated milk and let it soak for 5 minutes until softened. If using crackers, crush and mix with milk to form a paste.

  2. 7

    Saute peppers and garlic (if using fresh)

    If using fresh aji amarillo pepper and garlic: heat 1 tablespoon oil in a small skillet over medium heat. Sauté the deseeded pepper briefly (1–2 minutes) until fragrant but not browned; add the garlic for the last 30 seconds. Remove from heat and let cool slightly. If using paste, skip this sauté step.

  3. 8

    Blend the sauce

    In a blender or food processor combine soaked bread, queso blanco (or crumbled feta), softened butter, 1/2 cup evaporated milk (reserve a tablespoon or two to adjust consistency), aji amarillo paste (or the sautéed pepper and garlic), vegetable oil (1 tbsp), lime juice or vinegar, ground cumin, and 1/2 tsp salt. Pulse to start, then blend on medium-high until smooth and creamy. Scrape down sides and add additional milk a teaspoon at a time if sauce is too thick; the final consistency should be a pourable, velvety cream that coats the back of a spoon (roughly 3/4 to 1 cup total liquid depending on cheese dryness).

  4. 9

    Adjust seasoning

    Taste and adjust salt, acidity (add more lime/vinegar if needed), or heat (add a touch more aji paste). If the sauce is overly salty from the cheese, thin with a little more evaporated milk or water. If you used stronger feta, reduce added salt.

  5. 10

    Keep warm or chill lightly

    If making ahead, keep the sauce covered in the refrigerator for up to 1 day; bring to room temperature or warm gently before serving. To serve warm, place the blender jar in a warm water bath for a few minutes or reheat gently in a small saucepan over low heat, stirring so it doesn't separate.

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