Ingredients:

• 1 pound of Idaho^® Fingerling potatoes
• Cheese Base
• 210 grams ají amarillo
• 10 grams ají limo
• 2 bottles Kewpie mayonnaise
• 1 cup evaporated milk
• 1320 grams queso fresco (ricotta) 
• Scallions, for garnish

Cheese base:

• 20 ounces Cheddar Cheese
• 20 ounces Oaxaca Cheese
• ½ pound butter 
• ½ pound flour 
• 3 cups milk
• 6 cups heavy cream

Directions:

1. Fry whole potatoes at 300°F for 8 minutes until tender. Smash the cooled potatoes almost flat with bottom of a pan or the palm of your hand. Fry cooled, smashed potatoes at 375°F for about 2 minutes or until golden brown, and crisp. Season with salt, and layer potatoes and Huancaina sauce on your plate. Top with bias cut scallions and serve. 
2. To make cheese base: Make a roux with flour and butter, cook on low heat to remove flour flavor. Slowly whisk in your liquids. Add cheese and continue to whisk until cheese breaks down and you have loose ribbons of sauce
3. To make Huancaina sauce: Buzz all ingredients except potatoes and scallions in a blender and season to taste with salt.