Causa -- the Best Mashed Potatoes You've Never Heard of
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- Опубліковано 21 вер 2024
- Causa (Peruvian layered mashed potatoes) recipe:
#becauseittastesgood
Serves 6 - 8 as an appetizer
1.5 Lb Yukon gold potatoes
Salt (I use 1 Tbsp Diamond Crystal Kosher salt. You'll need way less if using Morton's Kosher and even less if using table salt)
2 Tbsp freshly squeezed lime juice
1/3 cup mayo
2-3 Tbsp Aji Amarillo Paste amzn.to/2k12xNy
Salsa:
1 medium tomato
1 Tbsp minced red onion
1 Tbsp minced cilantro
2 tsp fresh squeezed lime juice
1 tsp olive oil
salt to taste
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Purple causa: Andina Restaurant in Portland, Or www.restaurant-...
Fried Causa: Pakta in Barcelona, Spain
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Beet Causa: La Mar in Miami, Florida
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Maki Causa: Embarcadero41 Miami, FL
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Caviar Causa: Chicha Restaurat in Vancouver, BC
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My husband is Peruvian and I am Mexican. Of course we both adore Peruvian food! Glad to hear you like it as well 😊
I had mashed potatoes on New Year’s Eve at Peruvian friend’s home. Bowl of mashed potatoes....I have searched 40 years for the recipe! They were heavenly, lemony and lightly spicy! I’m so happy!
Peruvian chufa rice with that special green sauce is something I miss eating. Greetings from Puerto Rico. Thanks for this mouthwatering recipe!
Good Job! I'm glad you like Peruvian food!! I'm from Peru and I'm a chef , i think you should try to cook this recipe with russet potatoes , it has neutral flavor and more consistency , golden Yukon potato is a little bit to sweet , and it could be gummy, about the yellow pepper(aji Amarillo) you can find frozen bags, in any latinmarket in USA, you can make you own paste, you just have to defrost it , and take off the seed and veins , blend 4 peppers in a blender, and the end you can add 1oz of vegetable oil and will turn more yellow !
we don't use mayonaise, only potato, lime juice , yellow pepper (aji Amarillo) , salt , white pepper and vegetable oil !
wish you all the best and great job !
thanks for advice! do those frozen peppers produce a better tasting paste than what you get in a jar?
@@helenrennie my experience yes. I use the paste as an enhancer for Aji de Gallina or Huacaina sauce.
Helen, I use potato ricer for my mashed potatoes; and have found that after draining the potatoes and cutting them in chunks for the ricer, the ricer separates the peel from the potato without having to peel the hot potato. Worth a try? works for me.
I must congratulate for this recipe. And also for going deep enough about the ingredients. As peruvian I observe that the potatoes used took around 45 minutes to became soft followin the video. The average time cooking with peruvian potatoes is around the half. That means the potatoes are real special. The use of the ají amarillo and the description is correct on a 100%. Few foreing chefs know about the special addition of flavor besides spicy on this ingredient. The application of steam is recommendable because avoids an excess of humidity that affects the resultant texture of potatoes. Just a good idea.
Thumbs up.
Thanks so much for your feedback. You are so lucky to have grown up with such incredible cuisine!
Thanks a lot for your words.
I grew my own aji Amarillo and dehydrated the peppers. They are my favorite peppers. Thanks for the great videos!
Helen, you are an absolute treasure! I'm so glad I found your channel!
It's true!!!
Stumbled into your videos with a sudden desire to up my plating game. Now looking at dishes suited for presentation it’s likely I’ll be viewing your entire channel. You’re a delight.
Very nice video, i like that u made one with your own twist and one more traditional. We don’t use mayo in peru on the potatoes, but we put it on top with hard boiled eggs and /or avocado, so i guess i should not change the flavor too much, maybe it works better than just oil, i will try.
A little tip, you can find frozen Peruvian yellow potatoes in some supermarkets now, i use those. The texture and flavor of the yellow potatoes is unique, thats what we use in peru for this, and also it makes the best mashed potatoes ever!!!
Im definitely trying to separate the seeds of the yellow chili paste like you did 👍👍👍
Thanks for spreading the word about our cuisine!!!
Another great exotic recipe! I will make this with octopus. Thanks Helen
It's fabulous with octopus. I had it with octopus in my Peruvian class. We pureed some olives with mayo and drizzled it on top. So delicious and beautiful :)
Hi Helen!! This dish is delightful. The Aji Amarillo brings such a subtle flavor and--of course--the pretty color. As usual, another fabulous dish from your channel. Have a happy holday season with your family!! Angie
Hi Angie, So glad you tried it. Happy Holidays!
WOW. Great recipe. I love this dish
i'm eating causa right now so i looked this up. lol
WOW!! Won't wait to try this one and share with friends! Thank you!
Can't wait to hear how it comes out.
Excellent result! Followed your recipe but used trout fillets and added avocado with a touch of balsamic. Presentation was really fun! Thank you!!
Great job! That sounds like such a delicious combination.
That looks so good!
Just found your channel. You are so charming and talented. Thank you for sharing these recipes!
one of my new favourite cooking channels!
you are a real pro helen ;)
So glad to see you do some Peruvian food - one of my favorites! I've been able to find lots of Peruvian products in San Francisco, but we have tons of Latin American markets. But, I have a friend who's a Peruvian chef, and he says it's better to get the dried Aji Amarillo, which you can also find in those markets. A lot more work though, so I usually go for the jar :) Have you tried Aji de Gallina? Back when I used to keep a blog, I wrote a post on it - if you're interested, I'll send you the link.
I'd love a link to your blog post. I've heard of this dish, but haven't tried it while I was in Lima since I couldn't stop eating the seafood.
Does your chef friend recommend reconstituting the chiles in hot water and then blending/straining? Wondering because I have a batch of dried amarillos. Would normally use the paste.
A few years ago I had sweet potatoes cause stuff with shrimp and it was amazing.
I ate this in Cuzco as well. Delicious
next time I am in Peru, I'll have to go to Cuzco. Last time I only had 1 week, so stayed in Lima. The food was amazing!
Helen Rennie yes I hope you do. It's really fascinating
+Helen Rennie North of peru the food is better than lima as well Trujillo, Chiclayo piura. greeting frm peru living in nj
Aji Amarillo - YES!
Made this today. Used quantities shown above, except for one: salt. Used 1 tsp Diamond Crystal salt instead of 1 TBSP. We normally eat relatively salty food, and 1/3 of what you indicate was more than enough for us. You may wish to revisit the recipe.
It is pretty good, btw.
What a beautiful dish
I love causa. I am lucky to live in Miami and I can find the ají amarillo frozen or in paste form.
This looks gorgeous! Another less exotic but also fabulous and competely unknown mashed potato dish is Denmark's Brandene Kærlighed, or 'Burning Love'. Beautifully smooth mash with browned onions and crispy bacon on top. YUM.
Hell, causa mold like that would be great with pulled pork, confit, sliced steak with chimichurri… looks wonderful.
Very nice causa version but Helen there are a lot Peruvian products at most Hispanic supermarkets, also you can find some product at Stop and Shop, Ship Rite and I know because I live in Connecticut...
You are absolutely right. Amazon is not the only place to get Peruvian products. It's just the easiest, most consistent, and most accessible to people who are not familiar with Peruvian cuisine. The products supermarkets carry vary a lot from one area to another. For example, I can get pimenton in any Whole Foods in Boston that I've tried. But my brother can't find it in any Whole Foods in Colorado Springs. I figured that anyone from South America doesn't need my help finding Hispanic products, so my tips are mostly geared towards people who are not familiar with the cuisine.
Aji amarillo is surely unique, also rocoto. Also available by that Inca brand. The rocoto (red) one is quite hot though. But both are unique & can't be replaced by any other hot pepper. I use them both in making ceviche & stir fry dishes. Soo yummy 😋
rocoto is a heat you feel in you chest more than mouth like a warm feeling, the shape an black seeds are pretty unique.
I think Aji has the most unique taste of the two though.
Yummy I’ll try this tonight
Mouthwatering!!!
I found myself smiling through the video.
thanks for this wonderful dish
my pleasure. if you make it, I'd love to hear your feedback.
Oh good Lord I so love this woman.
I like your cylindrical presentation.
Cold mashed potatoes (normal style) are delicious providied they're not too finely pureed
Great video! I loved it
Add Olive Oil On the mix Mash Original version ..!!
Peruvian food is unjustly ignored. It is delicious.
wow genious ¡¡¡ wonderful
0:30 Real sushi is body temperature, not cold. Sushi is unappetizing when it is cold and means that it was prepared ahead of time.
I was expecting to see a reference to Peru being the birthplace of potatoes, was kind of disappointed.
Great recipe though!
damn those lettuce tacos look so good, i'll be making these soon
Yummy 😋
Would this recipe work with Sweet potato? I eat a Paleo diet and don't eat white potatoes, but this sounds really delicious! Maybe I'll give it a try and let you know if it works. 😊
should work with sweet potatoes
im here because. of shokugeki no soma hahaha
Have you tried Filipino food before?
What brand of rider do you like?
#realcomment; love this video. I live in Miami where a lot of Peruvian live, therefor we have a few good restaurant where I’ve been and tried causas. I’ve always wonder how to replicate the recipe. An immense thank you for this video. I’ll try it soon
You are a gourmet godess thank you for sharing your ideas.
Next time I am having a bad day, I'll read your comment and feel better :)
Oh I didn't know you got a peruvian dish video :D. Also thanks for the trick with the inka yellow pepper.
Btw, you should check this peruvian chef: ua-cam.com/users/LaCocinadeVictoriano
Is aji similar to the Balkan ajvar?
Please, don't add mayo... it's potato, lime, salt, aji amarillo and a little bit of oil at the end.
Fernando Lino - All good things eventually change, we should not follow tradition unless tradition is better.
@@shilohk38 traditional is way better... Use different name then, but there is only one way to make Causa... And ingredients are very simple, no reason at all to use mayo.
substituting mayo for creme fraiche or using feta might be nice.
No... don't mix the mayo in the potato 😩. You mix a golden potato with a grainy texture with another potato that is more chewy, that will be anough to give you the perfect consistency to form the causa, mix it by hand like dough, then add lime, salt and yellow pepper to that mix; fill it with fish, chicken, vegetables or something else you like, and decorate with the mayo, lettuce and maybe an dark olive... there, easiest dish ever.
Sushi rice still sounds yucky.
Peruvian causa the best ! its hard to find it Los Angeles im not fan of the taco version sorry
No, no, no This is not the way to make Causa. Mayo on the potato thats a crime
GessiPG there are many recipes so....
Peruvian food is just chinese food with southamerican ingredients, also peruvians don't have salmon, you should have used mackerel, that's what they eat
I realize that potatoes come from Peru. However, we folks in Idaho know a thing or two about mashed potatoes, and my recipe for mashed is better than this! I had Causa at a Peruvian restaurant once, and it was really yucky. I thought, oh boy, potatoes. What a lovely presentation, what a horrible disappointment. Thank God for the Filete de pescado al mojo de ajo, now that's a tasty dish! Cold potatoes I'm used to, ever hear of potato salad? I also make a good potato salad, I'm from Idaho. My friend from Lebanon, makes amazing potato salad with mint, garlic, parsley and lemon. I'm only responding because you said "the best"....and it's not. Helen, you are still a gem and very charming, and I will forgive, but do be careful with the superlatives!
You look a bit like Audrey Hepburn ;-)
sorry but your causa is very diferent than peruvian causa also the texture
I'll pass on the Aji Amarillo Paste - Don't like sodium benzoate.
What does sodium benzoate taste like? Do you not like the taste it gives food or is there some health issue with it?
mad thumbs so you dont like fruit, fish, meat and veg ? Sodium benzoate is naturally occurring in those