Potatoes with Cream Sauce and Ginger Tomato Salsa I was first served this wonderful dish as part of a midday buffet during our stay in the Ecuadorian Andes highlands. With 6 inch iridescent blue hummingbirds whirring around the flowers just outside, and dishes piled high with fresh papaya, strawberries, huge sliced tomatoes, avocados, popcorn, aromatic lemon verbena tea, fresh rolls, queso ranchero and guava jam, we were in heaven! The salsa is delicioso with all types of food!  Serves 4 16 new potatoes “papas”, peeled, for 3 per person, 4 for cream sauce For Cream Sauce:                reserved potatoes fresh whole milk 4 to 5 young onions, or scallions, diced garlic-- 4 or 5 minced cloves a good sized handful celery leaves, chopped cumin seed salt and pepper for Ginger Tomato Salsa: 1 packed cup minced fresh ginger 1 cup finely chopped fresh tomato 2 green onions, green and white parts, finely chopped 1/4 c. cilantro or flat leaf parsley 2 tbsp. water Cover peeled potatoes with water, cook potatoes until very tender. Remove 12 potatoes from cooking water, keep warm. Mash remaining potatoes until smooth in water as it continues to boil, with the back of a spoon. Stir in onion, garlic, celery leaves and a pinch of cumin seed. Stir in fresh milk until sauce is white. Simmer sauce, stirring always in a clockwise motion. Salt and pepper to taste. Mix all salsa ingredients in bowl. Pour in a just a bit of water. Serve potatoes, cream sauce and salsa separately. The combination is exquisite! link to Elva's Kitchen See Table of Contents/Recipe Archives for more of Elva's authentic recipes link to Step Into the Clouds Ecuador Photo Journey Magica