Under the term Papa Amarilla (Yellow Potato) numerous different varieties are combined. They have, as the name suggests, a yellow or butter colored flesh in common. Just recently commercialized are for example the Amarilla Tumbay grown in region of Cerro de Pasco, Huanuco, Junin and Lima and the Huagalina cultivated in the regions of Cajamarca, La Libertad, Ancash, Piura and Amazonas. Papas Amarillas grow at an altitude between 2800 m and 3800 m above sea level.
Yellow Potatoes have to be cooked carefully just to the point otherwise they burst open and fall apart. Best vapor them for 18 minutes, then they are perfect. Once cooked Papas Amarillas are very soft and grainy. To avoid desasters in the kitchen don't bake, saute or use them for potato salad. The Yellow Potato however is perfect for the preparation of a creamy and fluffy "pure de papa" (mashed potatoes) or the famous "Causa Limeña". Great as well for thick Peruvian French Fries or as ingredient in Peruvian stews.