Chef's Knife - Essential for peeling, dicing, and slicing potatoes.
Potato Peeler - Specifically designed to efficiently remove the skin from potatoes.
Heavy-Duty Mixer Bowl (Stainless Steel) - Useful for mixing doughs or purees.
Nonstick Saucepan (3 to 6 Qt.) - Ideal for making cheese sauce without sticking and easy cleanup.
Cheese Grater - To grate hard cheese needed in the cheese sauce.
Measuring Cups and Spoons (Set) - For precise ingredient measurements.
Whisk (Silicone or Stainless Steel) - To emulsify the cheese sauce to a smooth consistency.
Cooking Spoon and Ladle - For stirring, serving, and transferring liquids during cooking.
Colander (Non-Stick) - Used for draining potatoes after boiling or steaming.
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)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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