What in the world are Peruvian Mashed Potatoes? It’s the smoothest puree of potatoes made with a few simple ingredients that pairs with just about any meal. No chunks allowed.
My Mom made the smoothest mashed potatoes on the planet. Not only was it smooth, it was loose in texture which was perfect because when we ate it, we mixed it with a forkful of rice with every bite. I guess that’s a Peruvian thing. Serving puré de papas - Peruvian mashed potatoes - with rice is like chocolate and peanut butter, milk and cookies, or hamburger and fries. They just go together.
Now I’m not talking any mashed potatoes here, I’m only talking Peruvian mashed potatoes because like I said, these are loose in texture and smooth like butter - or but-tah - if you’re from Boston.
What makes Peruvian mashed potatoes so smooth?
After the potatoes are boiled, they are put through a potato ricer. It’s a kitchen gadget that forces the cooked potato through little holes while you press down on the handle. Basically, it’s a larger version of a garlic press. You stick the cooked potatoes in the “basket” and press down on the handle smashing them through. It’s a good tool to use when you’re mad at someone. Just picture whomever you’re mad at as the potato and go from there. Good therapy. Maybe that’s a Peruvian thing too.
Garlic is added to the potatoes and honestly, Mom used granulated garlic to save time. You can use minced fresh garlic cloves as well and it will give a stronger flavor. Either way, no need to be snobby about it. The dry stuff is fine so use what you want. Just know that if you see any little lumps, it’s the garlic and not the potatoes.
Evaporated milk is used for a rich unique flavor. We grew up on this stuff and use it in coffee or whatever called for milk. This is what distinguishes regular mashed potatoes to Peruvian mashed potatoes. I also add some of that cooking water so make sure you reserve some.
If you want these super super smooth, then you can go pass these through a strainer again. That will guarantee the smoothest mashed potatoes ever. It’s not hard to do since these contain a lot of liquid.
If you want to eat it like a Peruvian (at least the Peruvians in my family), serve it next to some white rice. Take a forkful of one and mix it with the other. Yum. ¡Que rico! This is how we always ate it and the combination sounds weird, but it’s delicious.
Try some of my other potato dishes:
- Roasted baby potatoes with rosemary and thyme
- Perfect mashed potatoes
- Incredibly delicious sweet potato casserole
- Roasted spiced sweet potato planks
- Peruvian oil and vinegar potato salad
Life is too short for mediocre food.
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Peruvian Mashed PotatoesPrint Recipe Pin Recipe
- 2 pounds yellow potatoes*
- ½ - 1 cup reserved cooking water
- 6 tablespoons butter - or the amount to your taste
- 2 medium garlic cloves finely minced or 1 teaspoon granulated garlic
- 1 12- ounce can evaporated milk
- Kosher salt to taste
- Peel potatoes and cut into same sized chunks. Place into a pot, cover with cold water and add 2 tablespoons of kosher salt. Bring to a boil and continue to boil for 15 - 20 minutes until the potatoes are fork tender.
- Reserve 1 cup of the potato water then drain potatoes.
- Add the butter back into the pan over medium heat. Add the garlic and saute until fragrant. If you’re using granulated garlic, just stir it into the butter and let it cook for a few seconds until fragrant. Add the milk and ½ cup of the reserved water and bring just to a simmer. Remove from heat.
- Pass the potatoes through a ricer into the pot. Mix until combined. Add more of the cooking water, if necessary, to give it a risotto-like texture. The potatoes should spread a little when served. Add salt to taste.
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