Skip to:
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
Directions
-
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.
-
Puree queso fresco, Hellmann's® or Best Foods® Real Mayonnaise, chili pepper paste, milk, garlic and soda crackers in blender until smooth.
-
Slice potatoes 1/4-inch thick. Spoon sauce over potatoes and garnish, if desired, with Kalamata olives and chopped parsley.
Chef's Tip
More Recipes You'll Love
Explore our range of delicious, quick and easy recipes!
