Chupe de Papas is a traditional Colombian side dish popular in the Andean region of the country. It’s basically potatoes cooked in milk, topped with cheese. There are variations of Chupe de Papa, some cooks add spices, tomatoes and onions to the dish, others add color, while others add cheese. All the versions of this dish are simple to make, delicious and perfect served with meat, seafood or poultry.
Every family has its own recipe for Chupe de Papa in Colombia. It’s usually made with Russet potatoes, but there is also a variation made with papa criolla, an Andean small yellow potato, popular in Colombian cuisine.
I made mine without the vegetables, but if you prefer that version, just make a cup of hogao and add it to the water and milk mixture to cook the potatoes.
2 tablespoons butter
4 russet potatoes, peeled
1/2 cup whole milk
3/4 cup water
1/2 teaspoon ground cumin
Salt and pepper to taste
1/4 teaspoon color
1/2 cup shredded mozzarella or queso blanco
1. Cut each potato into 4 portions, lengthwise.
2. Mix the milk with the water in a pot, add the cumin, salt, pepper and the color.
3. Add the potatoes and cook over medium heat for about 10 minutes, add the butter and continue cooking for about 5 minutes more or until tender, but firm.
4. Place the cooked potatoes in a serving dish with the sauce and sprinkle the grated cheese on top. You can place the potatoes under the broiler for a couple of minutes if you prefer the cheese to be melted. Serve immediately.