Peruvian Causa with Potato
Causa is cold mashed potato seasoned with lime, yellow chilli and oil, layered with a filling of chicken or tuna in mayonnaise, and served cold.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Calories
- 310
Photo: F Delventhal from Outside Washington, D.C., US — CC BY 2.0 · Wikimedia Commons
Causa turns the idea of mashed potato on its head: not a hot side dish but a cold, seasoned dough that works as the base for layers. Lime is essential here — cold potato tastes flat without acidity, and the lime is what wakes it up. And the mashing has to happen while the potato is hot, because cold potato turns to glue under a masher as the starch is released and ruins the texture.
Method
-
1
Boiling the potatoes
Boil them in their skins until tender, then peel and mash them while they are hot. Cold potato turns gluey.
-
2
Seasoning
Work the mash with the lime, yellow chilli, oil and salt until it is smooth and supple. Taste and adjust — the acidity should be clearly there.
-
3
Chilling
Cover and chill for an hour. The cold dough shapes cleanly and holds its form.
-
4
The filling
Mix the chicken or tuna with the mayonnaise and onion, and season.
-
5
Building it
In a ring mould or a dish: a layer of potato, a layer of filling, slices of avocado, then another layer of potato. Press each layer down firmly.
-
6
Serving
Chill for another two hours, and garnish with the egg and olives before serving. It goes to the table cold.
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Tips that actually matter
- Floury yellow potatoes are best. Waxy ones give a loose dough that will not hold its shape.
- If the dough is dry, add another spoonful of oil — not water. Water makes it sticky.
- It can be made a full day ahead and improves for it. Cover it well so it does not pick up fridge smells.
People also ask
Why did my potato turn gluey?
You mashed it cold, or blitzed it in a food processor. Mashing it hot, by hand, is the way.
Can I use a different filling?
Prawns, green salad or boiled vegetables all work. Causa is a mould and the filling is open.
How long does it keep?
Two days covered in the fridge. Avocado browns, so add it on the day you serve.
Cook mode
Peruvian Causa with Potato
-
1
Boiling the potatoes
Boil them in their skins until tender, then peel and mash them while they are hot. Cold potato turns gluey.
-
2
Seasoning
Work the mash with the lime, yellow chilli, oil and salt until it is smooth and supple. Taste and adjust — the acidity should be clearly there.
-
3
Chilling
Cover and chill for an hour. The cold dough shapes cleanly and holds its form.
-
4
The filling
Mix the chicken or tuna with the mayonnaise and onion, and season.
-
5
Building it
In a ring mould or a dish: a layer of potato, a layer of filling, slices of avocado, then another layer of potato. Press each layer down firmly.
-
6
Serving
Chill for another two hours, and garnish with the egg and olives before serving. It goes to the table cold.
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