Creamy Potatoes with Cheese and Tomatoes Recipe

Name: Creamy Potatoes with Cheese and Tomatoes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Ingredients: 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!)

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!)

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.
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.
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".

Links:

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

Nutrition Facts (per serving)
258	Calories
14g	Fat
27g	Carbs
8g	Protein

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.