The world probably doesn’t need another smashed potato recipe, but here’s my favorite way to serve them — with Huancaina. Huancaina is a Peruvian aji sauce made by blending ají amarillo, queso fresco, saltines, and evaporated milk. You’ll typically see it served with boiled potatoes, fried yucca or tossed with noodles for an easy weeknight pasta. I like to make a large batch to serve with crispy potatoes and the leftovers are usually mixed into pasta later in the week.
