Potatoes with Cheese Sauce (Papas a la Huancaína)

Ingredients

• 1 tablespoon ají mirasol paste (sometimes labeled "crema")
• 0.5 teaspoon garlic chopped
• 8 servings lime wedges black pitted chopped (preferably Key lime)
• 1 tablespoon olive oil 
• 1 tablespoon onion chopped
• 0.3 pound queso fresco crumbled (scant 1 cup)
• 0.5 cup milk whole
• 2 pounds yukon gold potatoes ( 8)

Equipment

• pot
• blender

Directions

1. Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes.
2. Drain and cool, then peel.
3. Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
4. Cut potatoes crosswise into 1/4-inch-thick slices.
5. Spoon some sauce onto 8 small plates, then top with sliced potatoes.
6. Serve remaining sauce on the side.
7. Concha y Toro Terrunyo
8. Casablanca Valley Sauvignon Blanc '07
9. Potatoes and sauce can be prepared 1 day ahead and chilled separately. Bring to room temperature before serving (sauce will be very thick; stir and thin with additional milk if desired).