Aji de Gallina: Traditional Peruvian Cuisine

PREP 

1 whole chicken, cooked with salt to taste

• SHRED and reserve broth (about 6 cups)
• Use the rest of the chicken broth to cook potatoes

18 slices (small loaf) of white bread

• Soak shredded bread in 1 cup of milk for at least 15 minutes (won’t hurt to soak longer)
• Add enough water to cover well and blend till smooth

10 red or golden red potatoes. Cooked whole

INGREDIENTS

• 1 large onion finely chopped
• 4 cloves of Garlic (pressed)
• ½ cup of parmesan cheese
• ¼ cup of vegetable oil
• 1 tsp. Turmeric
• 2 tsp. of Salt (or to taste)
• 1/4 tsp. Pepper
• 1/4 tsp. Cumin

PREPARATION

1. In a large pan heat oil and sauté onions for about 1 minute (med-high heat)
2. Add garlic and spices (turmeric, salt, pepper, and cumin) cook till onion is translucent (about 5 minutes).
3. Add shredded chicken and stir to coat chicken well and then add enough broth to cover the chicken; bring to a boil.
4. Add bread mixture and bring to a boil again.
5. Reduce heat (med-low) and stir constantly (it will stick if not stirred). Cook for 20 min. adding more broth as needed. Consistency should be thick, but loose.
6. Add parmesan cheese and cook 5 more minutes.

TIP: If you run out of broth and the mixture is too thick, heat some milk and add as needed. 

Serve over sliced potatoes or white rice (or in the Peruvian tradition, both). Garnish with a slice of boiled egg and an olive.

Scottage Cream

Scottage cream is a yummy sour cream substitute. It was originally made as a sauce for asparagus but has since become a favorite for smothering over potatoes.

Tub of cottage cheese
1/3 c. Milk
1 Tbsp Lemon juice

Blend all ingredients until creamy. Consistency should be similar or slightly thinner than sour cream.

Panera's Cream Cheese Potato Soup

Ingredients:
4 c. chicken broth
4 c. peeled and cubed potatoes
1/4 c. minced onion
1/2 t. seasoning salt
1/4 t. pepper
1/4 t. ground red pepper
1 (8oz) package cream cheese, cut into chunks

Directions:
1. Combine broth, potatoes, onion, and spices.
2. Boil on medium heat until potatoes are tender.
3. Smash a few potatoes to release starch for thickening.
4. Reduce to low heat.
5. Add cream cheese.
6. Heat, stirring frequently, until cheese melts.

From Food.com
Trust me, the cream cheese will melt in about five minutes.  Top with things like green onion, bacon bits or chives.  Good soup for a cold night.

Fluffy Mashed Potatoes

I found this recipe on recipezaar and have made it a few times now. It sounds more time consuming than it really is and don't be scared away by the eggs.

8 large potatoes, peeled and quartered
1 t. sea salt
pepper to taste
1/2 c. butter (I've used less and still have good results)
3/4 c. milk (use less milk if potatoes are small, maybe start with 1/2 c. and go from there)
1/2 c. sour cream
2 eggs

1 - In a large pan, boil potatoes until tender, 15-20 min.
2- Drain water, and add remaining ingredients.
3- Mash until smooth, with a potato masher. I've never before made mashed potatoes with a potato masher and was surprised at how fast it was. Don't use a mixer, they'll be gooey if you do.