× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Causa Morada

Share this

Print Recipe
Potato Type: Purple
Prep Method: Boiled


AppetizerMain Dish


Serves 6


  • 2 lbs Purple Potatoes
  • Salt to taste
  • 1/2 cup Canola or other vegetable oil
  • 1/4 cup Freshly squeezed key lime juice
  • 2 boneless, skinless chicken breasts
  • 1 yellow onion
  • 1 carrot
  • 1 tablespoon chopped mint leaves
  • 1/4 cup Ají amarillo puree
  • Pinch Fresh ground pepper
  • 3/4 cup Mayonnaise
  • 1/2 cup Minced celery
  • 1/2 cup Minced red onion
  • 1-1/2 cup Semi-ripe avocados, thinly sliced
  • Spicy sprouts, such as daikon (radish) or clover


  1. Place the purple potatoes in a large saucepan, cover with cold salted water and bring to a boil. Reduce the heat and simmer until very tender, about 20 minutes. Let cool.
  2. Peel the potatoes and pass through a food mill or ricer (or simply mash very finely) into a large bowl.
  3. Knead lightly with gloved hands, slowly drizzling in oil, as needed, until it reaches a dough-like consistency. Add the lime juice and season to taste with salt. Refrigerate until cold and firm, about 2 hours.
  4. Put the chicken, onion, carrot and mint into a large saucepan, adding just enough water to cover, and bring to a slow boil.
  5. Cook until the chicken is fork tender and can be pulled apart, about 20 minutes.
  6. Transfer the chicken to a medium bowl. Once cool enough to handle, shred with fingers or a fork. Mix in the mayonnaise, ají amarillo, celery and red onion.
  7. Season to taste with salt and pepper. Refrigerate until cold, about 1 hour.
  8. Oil a 2-quart casserole.
  9. Spoon half of the potato mixture into the casserole, followed by the chicken mixture and then the remaining potato mixture. Refrigerate until firm, about 2 hours.
  10. Slice and serve garnished with avocado and sprouts.

2 Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.







I love Peruvian food



I love Peruvian food

Recipe By: Andina Restaurant in Portland, OR

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up