Peruvian Potato Park: Positively Precious, Perfect For Park Slopers

Welcome to Parque de la Papa near Cusco -  a 22,000-acre ecological potato preserve that features over 1,300 varieties of papas. This Peruvian attraction places a spotlight on one of the country’s most prized resources - potatoes - and anecdotes about this beloved tuber. Did you hear the one about “bride potatoes?”

Apparently, in ye olden days, brides-to-be were required to peel tiny “bride potatoes” - which were covered with warty-looking lumps - in order to demonstrate their worthiness as a potential wife. Men, on the other hand, were required to stand absolutely still as their disgruntled and frustrated fiancées lunged at them with potato peelers.

The park is about more than just learning fun facts, though. It’s about preserving a way of life. In the parks residents’ own words:

In the past we were somewhat separated, and everyone looked out for their own community, but now we are united in a single effort to recover the many varieties of our beloved potatoes. This unity has brought us new opportunities such as the development of an agro-ecotourism project. We offer visitors more than 9,000 hectares of land with beautiful landscapes and venerated lakes. We are proud to share our work and our love for Pachamama, mother earth.

Visitors to the Peruvian Potato Park can choose to one, three or five day tours and eat potatoes at every meal served at the park. Guests get to learn about potatoes and their cultural and economic role in Peru by meeting with farmers, weavers and cooks. At the park, one can visit the Papamanka (potato pot) restaurant, located in the village of Chawaytire. A completely organic restaurant, the eatery is ideal for yuppie liberal art school grads who have long left behind Atkins and the South Beach Diet in favor of Trader Joe’s, Acai smoothies and Eat, Pray, Love. Among the restaurant’s starchy offerings are grilled alpaca meat with orange sauce and minty potato pudding. The restaurant is operated by a woman’s association and, while the recipes and concept may seem trendy, Papamanka’s goal is to preserve traditional, time-honored recipes. 

Because we love you (and carbs), here’s a Peruvian recipe you might enjoy trying out for yourselves:

Causa

• 2 yellow potatoes, peeled and cut into small pieces
• 2 blue potatoes, peeled and cut into small pieces
• 2 white potatoes, peeled and cut into small pieces
• Pinch of saffron
• 4.5 Tbsp butter
• Sea salt

Olive Mixture

• 1/3 cup finely chopped kalamata olives
• 1/3 cup chopped green olives
• 3 cloves minced garlic
• 1.5 Tbsp minced capers
• 2 Tsps finely chopped parsley
• 1 roasted red bell pepper, peeled and chopped
• 1 Tbsp olive oil
• Juice of 1 lemon

Directions

1. Boil each type of the potatoes in separate pots.

2. Add saffron to yellow potatoes.

3. Cook all potatoes until tender, about 20 minutes

4. Drain potatoes and mash each type separately, adding 1.5 Tbsp butter and sea salt to each.

5. Combine all ingredients for olive mixture in a mixing bowl

6. Line a 9×4 loaf pan with plastic wrap, extending wrap over edges of pan. Layer one variety of mashed potato in bottom and spread evenly. Spread half of olive mixture over potatoes. Add another variety of potato, spreading evenly. Add remaining half of olive mixture. Finish with remaining potatoes.

7. Fold plastic wrap over to cover the top and chill overnight. Life the plastic wrap and place overturned loaf pan onto serving plate.

8. Slice the causa. Serve with Huancaina Sauce.

Huancaina Sauce

• 3 Tbsp vegetable oil
• 1 white onion, chopped
• 3 cloves garlic, minced
• 2 hard boiled eggs, sliced
• 1 Tbsp ground turmeric 
• 1 can evaporated milk
• 3 oz. goat cheese
• 3 oz. cream cheese
• 1/2 cup ground almonds

1. Heat oil in pan, add onions, garlic and eggs. Sauté over medium heat until onions are transparent, about 5 minutes.

2. Add turmeric and continue to simmer for another 1 to 2 minutes

3. Stir in milk and simmer for another 3 min.

4. Add mixture to food processor until smooth. Add cheese and almonds.

5. Chill in refrigerator.

Peru’s Potato Park [Gourmet]

Peruvian Causa Recipe [Earthy Family]