1Boil the potatoes in salted water.
2If they are still hot peel off and do mash with the pestle.
3Cool, then knead.
4Season with salt, white pepper, lemon juice, red pepper and oil, to taste, to a smooth puree.
5Take small portions of the preparation and form balls.
6Crush in the palm of your hand and place in the middle of a piece of cheese with ¼ teaspoon crushed red pepper and chopped parsley.
7Close the ball and place in a bowl.
8Repeat until you have finished all the balls.
9Serve balls with pepper cream sauce, Salsa Huancaína of avocado Cream.
1Clean the peppers and cut into chunks.
2Blanch in boiling water with sugar for 5 minutes. Mix well.
3Heat the oil in a pan and fry the peppers for 5 minutes. Spices.
4Put the peppers with the oil in a blender until a smooth puree.