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Potatoes with Cheese Sauce (Papas a la Huancaína)

['2 pounds medium potatoes such as purple Peruvian or Yukon Gold (about 8)', '1/2 teaspoon chopped garlic', '1/4 pound queso fresco or feta, crumbled (scant 1 cup)', '1/2 cup whole milk', '1 tablespoon chopped onion', '1 tablespoon olive oil', '1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")', 'Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime)']

Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
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.
Cut potatoes crosswise into 1/4-inch-thick slices.
Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

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