Potatoes With Cheese Sauce (

• 2 pounds medium potatoes such as purple Peruvian or Yukon Gold (about 8)
• 1/2 teaspoon chopped garlic
• 1/4 pound
• or feta, crumbled (scant 1 cup)
• 1/2 cup whole milk
• 1 tablespoon chopped onion
• 1 tablespoon olive oil
• 1 tablespoon bottled
• or
• paste (sometimes labeled
• )
• Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime)

1. Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
2. Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
3. Cut potatoes crosswise into 1/4-inch-thick slices.
4. Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.

potatoes, garlic, pound, feta, milk, onion, olive oil, bottled, black

Taken from www.epicurious.com/recipes/food/views/potatoes-with-cheese-sauce-em-papas-a-la-huancaina-em-352875 (may not work)