4 Serves
71 Mins
Boil the yellow potatoes in a large pot of salted water until tender, then drain and peel while still warm.
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MexicanVitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
70 µg / 400 µgCalcium
48 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
1431 mg / 4,700 mgSodium
1756 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
10 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Pass the warm potatoes through a potato ricer into a large mixing bowl to ensure a smooth, uniform texture.
Mix the riced potatoes with aji amarillo paste, fresh lime juice, and a drizzle of oil until a smooth, moldable dough forms.
In a separate bowl, combine your chosen filling ingredients with mayonnaise, salt, and pepper to taste.
Assemble the dish by layering the potato mixture, sliced avocado, and the prepared filling in a mold or serving dish, then chill before serving.
6
g29
g12
g
British
Peruvian