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.

Recipes and photos have been updated; first published 2005.

Creamy Potatoes with Cheese and Tomatoes Recipe

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  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • 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

  • Lee

    Okay, this is a lot better than I expected. The sauce could be used in many dishes. I think I will try this with fish. If you thinned it out, I sure it would compliment very well. Thanks Elise!

  • Persephone

    The flavors in this are amazing! I have also started using this herb/spice combination to perk up a recipe for a swiss chard and tomato cream pasta sauce – it has turned out to be a delicious solution to the problem of what to do with all my swiss chard.

  • Hector

    You can aloso use regular large potatoes with this recipes as is traditionally done in the Colombian countryside. To spice it up, add saffron to the sauce. The sauce is called “Hogado” and it is incredible with eggs in the morning, or with your beans, tortillas, etc. It is a traditional seasoning for all sorts of dishes in Colombia.

  • 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

  • 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

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