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Papas a la Huancaina
Bite into our delicious Papas a la Huancaina made with Hellmann's® Real Mayonnaise, Yukon gold potatoes and crumbled queso fresco.
NUTRITIONAL FACTS
Servings8
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 250.0 |
| Total Carbohydrates (g) | 23.0 g |
| Fibre (g) | 1.0 g |
| Sodium (mg) | 550.0 mg |
| Fat (g) | 14.0 g |
| Saturated Fat (g) | 3.5 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 20.0 mg |
| Iron (mg) | 6.0 % |
| Vitamin A | 2.0 % |
| Vitamin B12 | |
| Vitamin C | 60.0 % |
| Calcium (mg) | 10.0 % |
| Sugar (g) | 1.0 g |
| Protein (g) | 6.0 g |
-
8 People
Servings
-
20 Mins
Prep Time
-
20 Mins
Cooking Time
-
40 Mins
Ready In
Ingredients
- 2 lbs. Yukon gold potatoes
- 1 cup crumbled queso fresco
- 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
- 3 Tbsp. aji amarillo chili pepper paste
- 1/2 cup milk
- 1 clove garlic, chopped
- 4 soda crackers
Made With
Or Try It With
Directions
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Bring potatoes and lightly salted water to cover to a boil in large pot over medium-high heat. Reduce heat and cook covered until potatoes are tender, about 20 minutes. Drain; when cool enough to handle remove skins.
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Puree queso fresco, Hellmann's® or Best Foods® Real Mayonnaise, chili pepper paste, milk, garlic and soda crackers in blender until smooth.
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Slice potatoes 1/4-inch thick. Spoon sauce over potatoes and garnish, if desired, with Kalamata olives and chopped parsley.
Chef's Tip
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