Colombian Potatoes with Tomato-Cheese
Sauce (Papas Chorreadas)


  • 4 to 6 large potatoes
  • 2 tablespoons butter
  • 1/2 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1 scallion, green and white parts, finely chopped
  • 1 cup chopped, peeled tomato
  • Salt and freshly-ground pepper, to taste
  • 1/2 cup heavy cream
  • 1 cup grated Monterey jack, Muenster or othermild white cheese
  • Chopped parsley (for garnish)


  1. Boil the potatoes in salted water until they are cooked through.
  2. Drain, peel and keep warm.
  3. Heat the butter in a saucepan over moderate heat, and cook the onion and garlic until soft but not brown.
  4. Add the scallion, tomatoes, salt, and pepper and cook for 5 minutes, stirring occasionally.
  5. Add the cream and cheese and stir until the cheese is melted.
  6. Pour the sauce over the potatoes and sprinkle with chopped parsley.

Serves 4 to 6.

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