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Papas a la Huancaina

2 tablespoons vegetable oil
½ cup chopped red onion
1 teaspoon minced garlic
8 ounces cream cheese, room temperature
1 cup evaporated milk
2 tablespoons aji Amarillo (can add more to taste)
Kosher salt to taste (you’ll need at least ½ teaspoon)
12 saltine crackers

In a small skillet, heat the 2 tablespoons of oil over medium heat and sauté onion and garlic until the onion is translucent, about 3 minutes. Remove onion mixture from the heat. In a blender add onion mixture including any oil from the pan, cream cheese, evaporated milk, aji Amarillo, and salt. Add the saltine crackers, crushing them with your hands as you add them to the blender. Puree the mixture until very smooth. If you want a thicker puree, you can add a few more crackers. Taste for seasoning. Serve with your favorite vegetables. We served our huancaina with baby potatoes that were tossed in oil, seasoned with salt and pepper and roasted until tender.