400g waxy potatoes such as purple congoes or kippfler potatoes (about 8)
300g feta, crumbled
1/2 teaspoon chopped garlic
1/2 cup whole milk
1 tablespoon chopped onion
1 tablespoon olive oil
2 finely chopped ají amarillo
Garnish: chopped pitted black Kalamata olives; lime wedges
Method
Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, while covere, until just cooked through – about 20 minutes. Drain and cool, then peel.
Mince and mash garlic to a paste with a pinch of salt, then add the chopped chillies and blend with remaining ingredients until very smooth (thicker than heavy cream). If necessary, thin with milk. Season with salt.
Cut potatoes cross wise into 1/4-inch-thick slices.
Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
Enjoy with a chilled Sauvignon Blanc or Iced cold pilsner or dry cider
