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Smooth & creamy with a whisper of smokey spice, this dish is an incredible base or side for our Shrimp Picchu or any South American-style protein you like. Serves 6. Prep time 15 mins, cook time 15 mins.


6 medium yellow potatoes, peeled & cut in quarters
4 cloves of garlic, chopped 
6 tablespoons salted butter
12 oz. evaporated milk (this is what really makes them Peruvian style)
1 tablespoon ancho chili powder


1. Boil potatoes in salted water until fork tender (about 12-15 mins)

2. While the potatoes are cooking, melt the butter in a saucepan on medium heat

3. Add the garlic & chili powder to the melted butter and simmer for 1 min

4. Adjust the heat to low & add the evaporated milk. Whisk everything together & keep it warm on the burner

5. Drain your cooked potatoes & run them through a ricer or food mill. Peruvian style potatoes should be very smooth with no lumps (if you don't have these tools, a good amount of elbow grease & a big whisk will do it)

6. Pouring it through a strainer to remove the garlic pieces, whisk in your warm milk & butter mixture. You should end up with a texture that is smooth & more loose than American mashed potatoes


7. Top with our Shrimp Picchu and enjoy!


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