Causa -- the Best Mashed Potatoes You've Never Heard of

[@beatrizsandoval4395]

My husband is Peruvian and I am Mexican. Of course we both adore Peruvian food! Glad to hear you like it as well 😊

[@wendelinharrison9571]

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!

[@merryxmaswarisover]

Peruvian chufa rice with that special green sauce is something I miss eating. Greetings from Puerto Rico. Thanks for this mouthwatering recipe!

[@rainwaterd]

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.

[@tracydr01]

I grew my own aji Amarillo and dehydrated the peppers. They are my favorite peppers. Thanks for the great videos!

[@briangregus5225]

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.

[@yzcandar4461]

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.

[@helenrennie]

Thanks so much for your feedback. You are so lucky to have grown up with such incredible cuisine!

[@yzcandar4461]

Thanks a lot for your words.

[@lumpen25]

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 !

[@helenrennie]

thanks for advice! do those frozen peppers produce a better tasting paste than what you get in a jar?

[@ken9720]

@@helenrennie my experience yes. I use the paste as an enhancer for Aji de Gallina or Huacaina sauce.

[@ivo1802]

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!!!

[@ndzapruder]

Helen, you are an absolute treasure! I'm so glad I found your channel!

[@alenamaly8157]

It's true!!!

[@your_best_life.]

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

[@helenrennie]

Hi Angie, So glad you tried it. Happy Holidays!

[@adolfobriceno1635]

WOW. Great recipe. I love this dish

[@willbmw]

Another great exotic recipe! I will make this with octopus. Thanks Helen

[@helenrennie]

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 :)

[@rebekahbridges-tervydis5054]

Just found your channel. You are so charming and talented. Thank you for sharing these recipes!

[@gordonhamnett1289]

WOW!! Won't wait to try this one and share with friends! Thank you!

[@helenrennie]

Can't wait to hear how it comes out.

[@gordonhamnett1289]

Excellent result! Followed your recipe but used trout fillets and added avocado with a touch of balsamic. Presentation was really fun! Thank you!!

[@helenrennie]

Great job! That sounds like such a delicious combination.

[@Jtv612]

That looks so good!

[@smithwick1710]

one of my new favourite cooking channels! you are a real pro helen ;)

[@valeriefrancescatojackson7320]

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.

[@helenrennie]

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.

[@donball3959]

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.

[@basteagui]

i'm eating causa right now so i looked this up. lol

[@zalman7208]

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.

[@sherryherran8546]

A few years ago I had sweet potatoes cause stuff with shrimp and it was amazing.

[@anahidkassabian4471]

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.

[@d.o.c.7500]

What a beautiful dish

[@rcbustanut2057]

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 😋

[@paulthomas8262]

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.

[@Jessica-zi7xd]

I love causa. I am lucky to live in Miami and I can find the ají amarillo frozen or in paste form.

[@VelvetCrone]

Aji Amarillo - YES!

[@519forestmonk9]

I ate this in Cuzco as well. Delicious

[@helenrennie]

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!

[@519forestmonk9]

Helen Rennie yes I hope you do. It's really fascinating

[@luchorivera8884]

+Helen Rennie North of peru the food is better than lima as well Trujillo, Chiclayo piura. greeting frm peru living in nj

[@mytwocents848]

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. 😊

[@helenrennie]

should work with sweet potatoes

[@tracydr01]

What brand of rider do you like?

[@manuelestrada7970]

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...

[@helenrennie]

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.

[@trackie1957]

Hell, causa mold like that would be great with pulled pork, confit, sliced steak with chimichurri… looks wonderful.

[@LUIS-fk2py]

Add Olive Oil On the mix Mash Original version ..!!

[@bellabrooks5289]

Yummy I’ll try this tonight

[@tubhair]

Oh good Lord I so love this woman.

[@rossco3603]

Cold mashed potatoes (normal style) are delicious providied they're not too finely pureed

[@merryxmaswarisover]

Mouthwatering!!!

[@andrewcatibog2651]

thanks for this wonderful dish

[@helenrennie]

my pleasure. if you make it, I'd love to hear your feedback.

[@EVNL576]

I found myself smiling through the video.

[@bird271828]

I like your cylindrical presentation.

[@Adolfo45tovar]

Great video! I loved it

[@drk321]

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.

[@toddellner5283]

Peruvian food is unjustly ignored. It is delicious.

[@kurodoakabane]

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: kzbin.info

[@bernztumaru2541]

Have you tried Filipino food before?

[@isiltar]

damn those lettuce tacos look so good, i'll be making these soon

[@johnnyd6953]

I was expecting to see a reference to Peru being the birthplace of potatoes, was kind of disappointed. Great recipe though!

[@toddellner5283]

Is aji similar to the Balkan ajvar?

[@nietzschesmuse]

You are a gourmet godess thank you for sharing your ideas.

[@helenrennie]

Next time I am having a bad day, I'll read your comment and feel better :)

[@jotajuan1018]

wow genious ¡¡¡ wonderful

[@cheezzy560]

im here because. of shokugeki no soma hahaha

[@rxlo1062]

Yummy 😋

[@fernandolino6493]

Please, don't add mayo... it's potato, lime, salt, aji amarillo and a little bit of oil at the end.

[@shilohk38]

Fernando Lino - All good things eventually change, we should not follow tradition unless tradition is better.

[@fernandolino6493]

@@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.

[@lolaj6488]

#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

[@rosariocastro6386]

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.

[@GessicaPimentelGlenni]

No, no, no This is not the way to make Causa. Mayo on the potato thats a crime

[@heavens6545]

GessiPG there are many recipes so....

[@joycegreer9391]

Sushi rice still sounds yucky.

[@shilohk38]

substituting mayo for creme fraiche or using feta might be nice.

[@05carsm]

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

[@amallulla2000]

You look a bit like Audrey Hepburn ;-)

[@boomchuckaboom]

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!

[@madthumbs1564]

I'll pass on the Aji Amarillo Paste - Don't like sodium benzoate.

[@helenrennie]

What does sodium benzoate taste like? Do you not like the taste it gives food or is there some health issue with it?

[@mikefry6765]

mad thumbs so you dont like fruit, fish, meat and veg ? Sodium benzoate is naturally occurring in those

[@unbearable1762]

sorry but your causa is very diferent than peruvian causa also the texture

[@chichifierce4480]

Peruvian causa the best ! its hard to find it Los Angeles im not fan of the taco version sorry