Papa A La Huancaina (Huancayo-Style Potatoes)

• 12 Yukon Gold potatoes
• 1 tablespoon olive oil, or to taste
• 1 onion, sliced
• 6 chile peppers, halved lengthwise and seeded
• 1 pound cream cheese, softened
• 1 pound queso fresco (Mexican fresh cheese), crumbled
• 1/4 cup vegetable oil
• 1 clove garlic
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/3 cup evaporated milk
• 4 hard-boiled eggs, halved lengthwise
• 8 leaves lettuce
• 8 black olives, pitted and halved

1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
2. Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.
3. Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.
4. Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
5. Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.

potatoes, olive oil, onion, chile peppers, cream cheese, queso fresco, vegetable oil, clove garlic, salt, ground black pepper, milk, eggs, black olives

Taken from www.allrecipes.com/recipe/236497/papa-a-la-huancaina-huancayo-style-potatoes/ (may not work)