Ingredients

• 2 lbs medium potatoes, such as purple Peruvian (about 8) or 2 lbs yukon gold potatoes (about 8)
• 1/2 teaspoon chopped garlic
• 1/4 lb queso fresco (scant 1 cup) or 1/4 lb feta, crumbled (scant 1 cup)
• 1/2 cup whole milk
• 1 tablespoon chopped onion
• 1 tablespoon olive oil
• 1 tablespoon crema (aji amarillo or aji mirasol paste)

Instructions

1. Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime).

2. Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.

3. Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.

4. Cut potatoes crosswise into 1/4-inch-thick slices.

5. Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.