Ingredients
Scale
- POTATO CREAM
- 150 ml Milk
- 125 ml Water
- 225 gr Huaycha Potato (Bolivian. Use any “Floury” potato.)
- 70 gr Unsalted butter
- 3 gr Salt
- BAKED POTATOES (BOLIVIAN POTATOES)
- 300 gr “Huaycha” potatoes
- 300 gr “K’aty” potatoes
- 300 gr “Ajahuira” potatoes
- 2 kg Salt
- PLATING
- 30 gr “Huaycha” potatoes
- 30 gr “K’aty” potatoes
- 30 gr “Ajahuira” potatoes
- 5 gr Elderberry capers
- 3 leaves Nasturtium
- 50 gr Potato Cream
Instructions
- POTATO CREAM
- Peel the potatoes, wash them and pass them through a juice extractor.
- Cook potato juice at low temperature, for two hours moving every 5 minutes. Add the milk and salt, mix well and continue cooking at low temperature for two more hours.
- Remove from heat, add butter and mix well with a hand blender.
- BAKED POTATOES
- Wash potatoes well without damaging the skin.
- In a baking tray, cover the bottom with a light layer of salt.
- Sort the potatoes on the salt and cover completely with more salt. Repeat the process as many times as necessary ensuring that the potatoes are well covered.
- Bake at 200 ° C for 30 min and allow to cool in the salt.
- When the salt is cooled, carefully break it and remove the potatoes.
- PLATING
- Heat the potato cream at low temperature, moving constantly taking care not to stick.
- Heat the baked potatoes in a dry pan until they turn white.
- When pouring, pour the potato cream first, arrange the potatoes on top of the cream and decorate with capers and nasturtium flower.
- Category: Main