Ingredients

• 750 g Purple potatoes
• 2 tbsp Huacatay paste (or fresh chopped leaves)
• 125 ml Whole milk
• 30 g Unsalted butter
• to taste Fine salt
• to taste Freshly ground black pepper
• 2 Fresh rocoto peppers (or milder red peppers if preferred)
• 1/2 Red onion
• 3 tbsp Granulated sugar
• 2 tbsp White wine vinegar
• 1 tbsp Fresh lime juice
• 1 tbsp Olive oil

Instructions

1. 1

   Wash and peel the purple potatoes. Cut them into pieces and boil them in a large pot of salted water until very tender (about 15-20 minutes). Drain them thoroughly.

2. 2

   While the potatoes are cooking, prepare the rocoto confit: Wash and remove seeds from the rocoto peppers (be careful, they are very spicy, use gloves). Finely chop the rocotos and half a red onion.

3. 3

   In a small saucepan, heat the olive oil over medium heat. Add the chopped rocotos and red onion, and sauté for 5 minutes until slightly softened.

4. 4

   Add the sugar, white wine vinegar, and fresh lime juice to the saucepan. Simmer over low heat for about 10-15 minutes, stirring occasionally, until the liquid thickens and the peppers are candied (confit).

5. 5

   Mash the hot purple potatoes with a potato masher or fork. Incorporate the huacatay paste, warm milk, and butter. Season with salt and pepper to taste. Mix until smooth and homogeneous. Taste and adjust seasoning if necessary.

6. 6

   Serve the hot purple potato mash, generously topped with a spoon of rocoto confit.