Causa peruana

For a potato dish with a difference try Rogerio David's splendid recipe for a vegetable-filled, mashed potato mound
Causa peruana
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 40 minutes
  • Effort: medium



  • 1 kg floury potatoes, such as King Edwards or Maris Pipersuch as Maris pipers, peeled, boiled and mashed
  • 120 g butter
  • 120 ml milk
  • black pepper
  • 1/2 tsp ground saffron

For the filling:

  • 3 tbsp mayonnaise
  • 1 small Hass medium avocado, peeled and diced
  • 1 small carrot, oiled and diced
  • 1 small bulb fennel, oiled and diced
  • 120 g frozen petit pois, cooked and drained
  • 120 g sweetcorn, cooked on the cob, kernels sliced off the cob
  • bunch of huacatay, blanched and chopped

To garnish:

  • mayonnaise, for piping
  • 2 slices of corn on the cobs
  • diced feta cheese
  • diced red and yellow peppers
  • red onions, peeled and sliced into a fan
  • black Kalamata olives, in olive oil
  • caper berries
  • 4 quail's eggs, boiled
  • chopped huacatay, (optional)

Tips and Suggestions

Huacatay is a Latin American herb, sometimes available in Latin American food shops in the UK. If unavailable, mint and coriander can be used as can marigold leaves.


1. Bring the milk to a simmer in a saucepan. Add in the butter and saffron and season with, salt and freshly ground pepper. Mix the saffron milk into the mashed potatoes and set aside to cool.

2. Line a mixing bowl with cling film, then line with the mashed potato, reserving around a third.

3. To make the filling, mix together the mayonnaise, avocado, carrot, fennel, petit pois, sweetcorn and huacatay. Place the filling inside the mashed potato-lined bowl.

4. Cover the filling with the reserved mashed potato. Chill in the fridge until set.

5. To serve, un-mould onto a large plate.

6. Pipe with mayonnaise, and garnish.

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