This versatile Peruvian potato dish makes a great light meal or a fine addition to a buffet spread. Causa can be layered with any number of fillings — chicken salad and tuna salad are favorites. Served cold, the dish is often topped with extravagant garnishes and sauces for a colorful presentation.

Causa takes its name from the old Incan Quechua word kausaq, which means «giver of life,» another name for the potato. Rellena is the Spanish word for «stuffed» or «filled.»

1. Place the potatoes in a large pot of cold, salted water. Bring to a boil and cook the potatoes until they are tender and cooked through. Drain and set aside to cool.

2. When the potatoes are cool enough to handle, peel them. Put the potatoes through a ricer or mash with a potato masher until smooth. Stir in the oil, pepper paste if using, lime or lemon juice, salt and pepper to taste.

3. Line a casserole dish or baking pan with plastic wrap, pressing it down to fit the dish. Spread half the potatoes into the bottom of the dish and smooth out. Spread the desired filling evenly over the potatoes. Spread the remaining potatoes evenly over the filling. Press down gently to firm up your causa. Cover and chill thoroughly.

4. Lay a serving platter upside-down over the top of the causa dish. Using both hands, flip the dish and platter over, letting the causa fall onto the platter. Remove and discard the plastic wrap.

5. Garnish the causa decoratively with the hard-boiled eggs and olives and, if you like, a sauce. Cut into portions and serve

   INGREDIENTS

   • Yellow  potatoes — 2 pounds
   • Oil  1/2 cup
   • Lime or lemon juice 1/4 cup
   • Ají amarillo chile paste (optional) 2 or 3 tablespoons
   • Salt and pepper .
   • Hard-boiled eggs, sliced into rounds 2 or 3
   • Pitted black olives  6 to 8