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!

New Potatoes with Cheese and Tomatoes
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
Sally Vargas

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

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4 to 6 servings


  • 8 to 12 (about 1 pound) small red-skinned new potatoes

  • 1 1/2 teaspoons salt

  • 2 tablespoons 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 tablespoon fresh cilantro leaves, finely chopped

  • 1/2 teaspoon oregano leaves

  • 1/2 teaspoon ground cumin

  • Pepper, to taste

  • 1 cup mozzarella cheese, shredded (fresh mozzarella works well too!)


  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.

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


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

New Potatoes with Cheese and Tomatoes
Sally Vargas
Nutrition Facts (per serving)
258 Calories
14g Fat
27g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 258
% Daily Value*
Total Fat 14g 18%
Saturated Fat 9g 44%
Cholesterol 42mg 14%
Sodium 678mg 29%
Total Carbohydrate 27g 10%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 8g
Vitamin C 22mg 109%
Calcium 164mg 13%
Iron 2mg 9%
Potassium 738mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.