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

How to Make Ajiaco de papas ~ Peruvian Cheesy Potatoes


  • 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!!

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About Ajiaco de papas ~ Peruvian Cheesy Potatoes

Course/Dish: Potatoes