Papas Huancaina with Potatoes | Idaho Potato Commission
- Fry whole potatoes at 300°F for 8 minutes until tender. Smash the cooled potatoes almost flat with bottom of a pan or the palm of your hand. Fry cooled, smashed potatoes at 375°F for about 2...
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Ingredients
- 1 pound of Idaho® Fingerling potatoes
- Cheese Base
- 210 grams ají amarillo
- 10 grams ají limo
- 2 bottles Kewpie mayonnaise
- 1 cup evaporated milk
- 1320 grams queso fresco (ricotta)
- Scallions, for garnish
- 20 ounces Cheddar Cheese
- 20 ounces Oaxaca Cheese
- ½ pound butter
- ½ pound flour
- 3 cups milk
- 6 cups heavy cream
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