Boil the potatoes in salted water.
If they are still hot peel off and do mash with the pestle.
Cool, then knead.
Season with salt, white pepper, lemon juice, red pepper and oil, to taste, to a smooth puree.
Take small portions of the preparation and form balls.
Crush 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.
Close the ball and place in a bowl.
Repeat until you have finished all the balls.
Serve balls with pepper cream sauce, Salsa Huancaína of avocado Cream.
Clean the peppers and cut them into pieces.
Blanch in boiling water with sugar for 5 minutes. Mix well.
Heat the oil in a pan and fry the peppers for 5 minutes. Spices.
Place the peppers with the oil in a blender until smooth.
Back herbs.