Papas Chorreadas (pronounced cho-ri-ah-dahs) are potatoes drizzled with cheese sauce. Traditionally, this Colombian potato recipe calls for a medium sized red potato, but I love to do it with small potatoes such as papa criolla or baby gold potatoes.
This recipe is probably one of my favorite side dishes. The potatoes are brought to a boil as they usually would be and making the sauce is so easy! This Colombian cheese sauce tastes familiar–savory, creamy, and cheesy, but the cilantro and tomato add a layer of unique freshness.
If you’re looking for another way to present this dish, take a look at my Hassleback Papas Chorreadas. Same flavor, different presentation! Additionally, if you’re just looking to make the Colombian Cheese Sauce, click here.
What You’ll Need:
- 1/2 pound of baby gold potatoes OR papa criolla
- 1 1/2 cup of finely shredded mozzarella cheese
- 1 cup of heavy whipping cream
- 1 cup of puréed fresh tomatoes
- ¼ cup of finely sliced green onions
- ¼ cup of finely diced fresh cilantro
- 2 tablespoons + 1 tablespoon of olive oil
- 2 tablespoons of vegan butter
- 1 teaspoon of minced garlic
- ½ teaspoon of cumin
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
Directions:
- Run the potatoes under water and scrub to remove any excess dirt.
- Place the potatoes in a pot and fill with water until the potatoes are completely submerged.
- Add the 1 tablespoon of olive oil, a pinch of salt, and bring to a boil. Cook for about 5-8 minutes. Be careful not to overcook or the potatoes will explode.
- Use a fork to test whether the potatoes are ready. (NOTE: the fork should easily pierce through the potato). If they are ready, strain and set aside.
- Next, let’s make the cheese sauce: heat a large non-stick skillet over medium heat. Add the olive oil, butter, and garlic.
- Let the garlic cook for about 2 minutes or until fragrant.
- Next, add the diced tomato, green onions, cumin, salt, pepper, garlic powder, onion powder, and cook for about 5 minutes.
- Once all the flavors have cooked together, add the heavy whipping cream and mozzarella.
- Cook for an additional 4-5 minutes carefully mixing the sauce before removing it from the heat.
- Add the cilantro, taste test, and adjust seasoning as needed.
- Once the sauce is ready, generously drizzle it over the potatoes.
- Lastly, top with more diced tomatoes, diced green onions, and enjoy.
- Yields about 4 servings.
