Papas Chorreadas is a typical Colombian side dish, these creamy potatoes are delicious with meat dishes specially sobrebarriga.
Papas Chorreadas (Potatoes with Cream and Cheese Sauce)
Ingredients
- 8 medium red potatoes partially peeled
- 1 tablet chicken bouillon
- Water
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 ½ cups dice tomatoes
- 3 scallions cut into 2 inches long
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon salt
- Pepper to taste
- 1 cup heavy whipping cream
- 1 tablespoon chopped cilantro
- 1 cup shredded mozzarella cheese
Instructions
- Place the potatoes and chicken bouillon in a medium saucepan. Cover with water and bring to a boil and cook about 30 minutes until tender. Drain and set a side.
- While the potatoes are cooking, heat the oil and butter in a frying pan over medium heat. Add onion and tomatoes, stir and cook about 7 minutes. Add garlic powder, cumin, salt and pepper. Stir and cook 2 minutes more.
- Add cream, cilantro and cheese. Mix well and turn down the heat and cook for 3 minutes or until cheese has melted.
- In a serving dish place the potatoes and pour the sauce on top. Serve them hot. Papas Chorreadas Recipe
Video
Nutrition
Calories: 636kcalCarbohydrates: 75gProtein: 17gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 90mgSodium: 429mgPotassium: 2220mgFiber: 8gSugar: 10gVitamin A: 1303IUVitamin C: 47mgCalcium: 263mgIron: 4mg
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Papas Chorreadas is a typical Colombian side dish, born in the Andean zone of the country, these creamy potatoes are delicious with meat dishes. And they are a must as a side dish for Sobrebarriga al Horno.
This traditional dish from Cundinamarca, Colombia is made by cooking the red potatoes partially peeled then covered with a cream, cheese and a tomato - onion Colombian sauce known as hogao. This potato recipe is very easy to make and the ultimate comfort food.
Alba
I can belive how good it is this recipe. I am from Colombia and I just missed so much my food. My American family loved it. Thank you
Luis Eduardo, papá.
Se ve muy deliciosa esta receta, los felicito, lo unico que les recomiendo es picar mejor el cilantro y el tomate, por temas de presentación, pero solo es por gustos, repito, Excelente.
Jorge
No son para restaurante, son para la casa... ademas no es cilantro, es cebolla larga (green onion) picada.
Raqul
This is exactly what I was looking for. One of my favorite dish. Thank you for the recipe!