RECETAS Y COCINA

Ingredients

• 2 yellow potatoes, peeled and cut into small pieces
• 2 blue potatoes, peeled and cut into small pieces (if you cannot find blue potatoes, use another variety)
• 2 white potatoes, peeled and cut into small pieces
• Pinch of saffron
• 4 ½ tbsp butter or margarine
• Sea salt
• Olive mixture:
• 1/3 cup of finely chopped kalamata olives
• 1/3 cup finely chopped green olives
• 3 cloves of minced garlic
• 1 1/2 tbsp. minced capers
• 2 tbsps. finely chopped parsley
• 1 roasted red bell pepper, peeled & chopped
• 1 tbsp olive oil
• Juice of 1 lemon

Preparation

Boil each of the 3 types of potatoes in separate pots. Add saffron to the yellow potatoes. Cook all potatoes until tender (about 20 minutes). Drain the potatoes, and mash each type separately adding 1 1/2 tbsp butter or margarine and sea salt to each.

In a mixing bowl, combine all the ingredients for the olive mixture.

Line a 9x4 loaf pan with plastic wrap, extending the wrap over the edges of the pan.

Layer one variety of mashed potatoes in the bottom of the pan and spread evenly.

Spread 1/2 of the olive mixture on top of the potato layer and add a layer of another variety of potato, another layer of olive mixture and finish with a potato layer.

Fold the plastic wrap over to cover the top and chill in refrigerator overnight.

Lift the plastic wrap carefully onto a serving platter, remove plastic wrap.

Slice the causa and serve with huancaina sauce.

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