Ajiaco de papas ~ Peruvian Cheesy Potatoes

Ada Cowan-Ruhlen


This is one of my favorite Peruvian side dishes. I wish I could say that my grandma gave me the recipe because she did make this quite often during my childhood in Peru, but I found it online long ago, and modified it to match the memory I had of my grandma's potatoes. It's very easy and fairly quick yet the flavor is outstanding. Perfect side dish with a hearty steak or roasted chicken.

p.s. Aji paste can be found in Latin American markets.

★★★★★ 1 vote
15 Min
20 Min


3 lb
new potatoes
3 clove
garlic ~ finely chopped
1 medium
yellow onion ~ finely chopped
3 Tbsp
aji paste or 3 medium serrano peppers finely chopped
2 Tbsp
olive oil
1 c
half & half
3/4 lb
queso fresco or feta cheese cubed
3 medium
hard boiled eggs ~ coarsely chopped
salt and pepper to taste


1Peel the potatoes and boil in lightly salted water. When done, drain well and cube.
2Saute garlic, onion, and aji paste or chiles in oil until the onion is slightly golden.
3To the sautéed onions, add potatoes and milk, and stir carefully so as not to mash the potatoes.
4Add the cheese and eggs to the potatoes, and cook just enough to heat through and serve. Garnish with a bit of chopped fresh parsley if desired. Enjoy!!

About this Recipe

Course/Dish: Potatoes