Papas Amarillas (Yellow Potatoes) have, as the name suggests, yellow or butter color flesh. They have to be cooked carefully just to the point otherwise they burst open and fall apart. When cooking Papas Amarillas get very soft and grainy. The Yellow Potato is the best for maiking a creamy and fluffy "pure de papa" (mashed potatoes) or the famous "Causa Limeña". Great as well for thick Peruvian French Fries or just baked in foil with different Peruvian sauces.
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