Papas Chorreadas – Colombian Creamy Potatoes

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Preparation time
5 mins
Cooking time
30 mins
4 people
Meal course
Posted by
Posted on
medium red potatoes
vegetable or chicken stock cube
1 tbspn
1 tbspn
Olive Oil
1 1/2 cup
1 bunch
spring onions (scallions), outer layer removed and cut into ½ inches pieces
leeks, outer layers removed and sliced
1 cloves
garlic, crushed or finely diced
1/2 tsp
Cumin powder
1/2 cup
double cream
1/2 bunch
bunch or bag of spinach, washed and roughly chopped
1/2 cup
grated mozzarella cheese
1 tbspn
Papas Chorreadas – Colombian Creamy Potatoes

When I first tried papas chorreadas in Bogota, Colombia, I was reminded of a popular UK mid-week dinner: jacket potatoes.  Papas chorreadas uses boiled red potatoes topped with a rich cheese sauce, guaranteed to take you to comfort food heaven.

Papas chorreadas is typically served as a side to meat in the Colombian highlands, where this recipe originates from. However, this can be served as a vegetarian main dish. Adding spinach (or kale) and leeks gives the dish a little colour and nutritional value, but either can easily be omitted if they are not in season.

  1. Start by washing the potatoes and peeling only a third off all their skins
  2. Pack the potatoes (peeled side up) into a saucepan with the stock cube. Fill the pan with water until the potatoes are covered, put a lid on the pan and bring to a boil. Cook for about 30 minutes or until the potatoes are tender. Drain and set aside
  3. While the potatoes are cooking, heat the oil and butter in a large frying pan over a medium heat. Add the onion and leeks and fry for 3-4 minutes before adding the tomatoe. Stir and cook until the tomatoes have softened
  4. Add the garlic and cumin and fry for a minute, then add the spinach. Season with salt and pepper. Cover the pan and cook for a few minutes until the spinach has wilted
  5. Take the lid off, turn down the heat and now add the cream, half the parsley and cheese. Stir. Continue to cook until the spinach is cooked and the cheese has melted
  6. If serving as a main, divide the potatoes between plates (cutting the larger potatoes in halves or quarters) and pour over the sauce over the potatoes. Sprinkle the remaining parsley and serve. Listo.

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