Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

This is a dish that dates back to Incan times, and its original name in Quechua—Kausay, which means “what nurtures you”—is proof of it. Incas used to feast on yellow potatoes with salt and ají amarillo. Lime juice was added later, and this delightful potato terrine was born.



  1. Scrub the potatoes and cook in a saucepan with water to cover, for 20 minutes, or until soft but not mushy. Drain and peel while hot, mashing them immediately with a potato masher or a ricer.
  2. Add the ají amarillo paste, vegetable oil, lime juice, and salt, kneading the potato mixture until all the ingredients are