Creamy Potatoes with Cheese and Tomatoes

New potatoes tossed with a creamy sauce of Mozzarella, tomatoes, onions, cilantro and oregano. Inspired by Colombian papas chorreadas!

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Photography Credit: Sally Vargas

This recipe for creamy potatoes with cheese and tomatoes is adapted from one we found in Sunset Magazine years ago, and is inspired by a classic dish in Colombian cooking—papas chorreadas.

Potatoes are boiled in salted water, then smothered in a sauce made with fresh tomatoes, onions, cream, and cheese. So good!

New Potatoes with Cheese and Tomatoes

It’s like a cheesy, creamy, tomato-y pasta, except with potatoes instead of pasta. We’re also tossing in some oregano, cumin, and cilantro which work beautifully with the sauce.

Creamy Potatoes with Cheese and Tomatoes Recipe

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  • Yield: Serves 4 to 6

Ingredients

  • 8 to 12 (about 1 pound) small red-skinned new potatoes
  • 1 1/2 teaspoons salt
  • 2 Tbsp butter
  • 1 medium yellow onion, finely chopped (about 1 1/2 cups)
  • 4 large green onions, cut into 1-inch lengths
  • 2 large fresh tomatoes, peeled and chopped
  • 1/2 cup heavy whipping cream
  • 1 Tbsp finely chopped fresh cilantro leaves
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon ground cumin
  • Pepper to taste
  • 1 cup shredded Mozzarella cheese (fresh Mozzarella works well too!)

Method

1 Boil the potatoes: Scrub the potatoes; do not peel. Place the potatoes in a large pan and cover with cold water and about 1 1/2 teaspoons of salt. Bring to a boil and simmer for 20 minutes, or until tender when pierced. Drain. When cool enough to handle, cut large potatoes in halves or in quarters.

2 Make the sauce: Melt the butter in a medium skillet over medium heat. Add the chopped onion and green onions and cook until wilted.

Add the tomatoes and cook, stirring often, for 5 minutes.

Stir in the cream, cilantro, oregano, cumin. Add salt and pepper to taste, and bring to a simmer. While stirring, slowly add the cheese and cook until the cheese is melted.

3 Serve: Spoon the sauce over the potatoes to serve.

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Adapted from a very old issue of Sunset Magazine. Also called "Colombian Potatoes with Cheese" or "Papas Chorreadas".

Links:

Papas Chorreadas (Colombian Potatoes with Cheese and Tomato Sauce) on Serious Eats

New Potatoes with Cheese and Tomatoes

Showing 4 of 8 Comments

  • The Mother of the Persian Cat

    I want to make this recipe tonight as it sounds like a delicious experiment; although I was wondering is there any particular reason why I shouldn’t peel the potatoes? I personally am not fond of leaving the skin on in wedges, etc.

    Thanks

    New potatoes have thin skins that do not need to be peeled. You can skin them if you want, but it isn’t necessary. ~Elise

  • Annika

    Hi! I made this recipe a few months ago and it was an absolute hit! Quick question though. I’m planning on making this dish again for a NYE party this year, and would like to get as much of my cooking out of the way the day before. How much of this could I put together ahead of time? Thanks!

    Hmm. I guess you could cook the potatoes ahead of time, and them reheat them in the microwave before proceeding with the next step. ~Elise

  • Heather

    5 onions seems like a lot. Are the “green onions” the small, long-green-stem, grass looking onions? Also, what’s the conversion for dried Cilantro please? It’s all I have. Thanks!

    Green onions are also known as scallions. Yes, they are the long, green-stemmed onions. I wouldn’t recommend subbing dried for the fresh cilantro in this recipe. If you don’t have fresh cilantro, skip it. ~Elise

  • lillie

    Can I use corriander in place of cilantro…. I don’t have any. I do have basil though, so which would be better?

    You mean ground coriander? I would use the basil instead. ~Elise

  • AnnE

    Does this work with yogurt instead of whipping cream?

    You might be able to make this with yogurt, just be sure to keep the sauce from coming to a boil or simmer, or with yogurt it will likely curdle. ~Elise

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