Potatoes Huancaina

Name: Potatoes Huancaina
Cuisine: Uruguay
Ingredients: Salt and pepper; 1 small clove garlic; A little lemon juice; 2 tablespoons olive oil; 1 small cottage cheese or 4 oz (110 g) plain yoghurt; 1 small cottage cheese or 4 oz (110 g) plain yoghurt; 1 large Philadelphia cream cheese; 1 lb (450 g) potatoes, peeled; A dozen olives; A few lettuce leaves or a few sliced tomatoes; 4 hard-boiled eggs, sliced; A few drops of Tabasco (optional); A few lettuce leaves or a few sliced tomatoes; Salt and pepper; A little milk

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

A friend from Uruguay gave me this recipe that reads unpromisingly yet produces a most delightful lunch dish. I prefer to substitute yoghurt for the cottage cheese and tomatoes, just drizzled with olive oil, instead of the salad leaves.

Ingredients

1 lb (450 g) potatoes, peeled
1 large Philadelphia cream cheese

Americas
Uruguay
Lunch
Vegetarian
October
Wedding/Marriage

Method

Boil the potatoes and while they are cooking prepare a sauce by putting the cheeses (or cheese and yoghurt, if using) in a blender with the olive oil, lemon juice, garlic, salt and pepper. Add the milk very slowly at the end so that the mixture is not too thick nor too liquid. Add the Tabasco sauce if you like.

Purée the potatoes, adding a little more olive oil. Season and shape into a