{"id":14695,"date":"2021-10-01T11:20:00","date_gmt":"2021-10-01T15:20:00","guid":{"rendered":"https:\/\/www.thegeneticchef.com\/?p=14695"},"modified":"2021-11-12T10:35:57","modified_gmt":"2021-11-12T15:35:57","slug":"peruvian-mashed-potatoes","status":"publish","type":"post","link":"https:\/\/www.thegeneticchef.com\/peruvian-mashed-potatoes\/","title":{"rendered":"Peruvian Mashed Potatoes - Pur\u00e9 de Papa Peruano"},"content":{"rendered":"\n

What in the world are Peruvian Mashed Potatoes? It\u2019s the smoothest puree of potatoes made with a few simple ingredients that pairs with just about any meal. No chunks allowed.<\/p>\n\n\n\n

\"Peruvian<\/a><\/figure>\n\n\n\n

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\u2019s a Peruvian thing. Serving pur\u00e9 de papas - Peruvian mashed potatoes - with rice is like chocolate and peanut butter, milk and cookies, or hamburger and fries. They just go together. <\/p>\n\n\n\n

Now I\u2019m not talking any mashed potatoes here, I\u2019m only talking Peruvian mashed potatoes because like I said, these are loose in texture and smooth like butter - or but-tah<\/em> - if you\u2019re from Boston.<\/p>\n\n\n\n

\"A<\/a><\/figure>\n\n\n\n

What makes Peruvian mashed potatoes so smooth?<\/h2>\n\n\n\n

After the potatoes are boiled, they are put through a potato ricer<\/a>. It\u2019s a kitchen gadget that forces the cooked potato through little holes while you press down on the handle. Basically, it\u2019s a larger version of a garlic press<\/a>. You stick the cooked potatoes in the \u201cbasket\u201d and press down on the handle smashing them through. It\u2019s a good tool to use when you\u2019re mad at someone. Just picture whomever you\u2019re mad at as the potato and go from there. Good therapy. Maybe that\u2019s a Peruvian thing too.<\/p>\n\n\n\n

\"Riced<\/a><\/figure>\n\n\n\n

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\u2019s the garlic and not the potatoes.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

\"An<\/a><\/figure>\n\n\n\n

If you want these super super smooth, then you can go pass these through a strainer<\/a> again. That will guarantee the smoothest mashed potatoes ever. It\u2019s not hard to do since these contain a lot of liquid.<\/p>\n\n\n\n

When you scoop some onto a plate, it should spread slightly. These contain more liquid than regular mashed potatoes<\/a>. It should have the consistency of risotto<\/a>.<\/p>\n\n\n\n

If you want to eat it like a Peruvian (at least the Peruvians in my family), serve it next to some white rice<\/a>. Take a forkful of one and mix it with the other. Yum. \u00a1Que rico! This is how we always ate it and the combination sounds weird, but it\u2019s delicious.<\/p>\n\n\n\n

\"Super<\/a><\/figure>\n\n\n\n

Try some of my other potato dishes<\/a>:<\/h2>\n\n\n\n