Chef Douglas Rodriguez

Peruvian Causa

Rated 5 stars by 1 users

Servings

2 - 4 servings

40 minutes

20 minutes

Chef Douglas Rodriguez

Place each variety of potato in a separate saucepan, adding the saffron to the yellow potato.
Cover each with water and cook over medium heat until tender, 15-20 minutes.
Drain the water from the potatoes, then mash each separately with a potato masher or fork.
Add 1 1/2 tablespoons of the butter and salt to each . Set aside.
In a mixing bowl, combine the olive mixture ingredients and set aside.
Grease a 9x4" loaf pan and line it with plastic wrap. (The wrap should extend over the edges of the pan by a couple of inches on all sides.)
Layer once variety of mashed potatoes on the bottom of the pan and spread evenly.
Spread half of the olive mixture on top of the potato layer and then add a layer of another variety of potato over the olive mixture.
Add a final layer of the olive mixture, and finish with a layer of the remaining variety of potato.
Fold the plastic wrap over to cover the top layer, and chill in the refrigerator for 2-3 hours.
Unfold the top covering of plastic wrap and gently invert the loaf pan onto a serving platter.
Carefully remove the plastic wrap, and cut the causa into slices.

Filed in: Baby Dutch Yellow Potatoes, Baby Dutch Yellow® Potatoes, Baby Purple Potatoes, Bell Peppers, Causa, Olives, Organic Bell Peppers, Organic Lemons, Organic Parsley, Organic Russet Potatoes, Peruvian, Peruvian Causa, Side Dish