Papas Chorreadas (Colombia)
Recipe type: Vegetables
Cuisine: Colombia
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Adapted from Recetas de Casa Vieja: Our Native Cooking, by Julia Mora de Duran.
  • 8 medium red potatoes, one strip peeled from around the middle of the potato
  • 2 scallions, cut into 2 inch pieces
  • water
  • 2 tablespoons olive oil
  • 3 tomatoes, chopped
  • 2 medium onions, thin sliced
  • 1 cup milk
  • 1/2 lb white cheese, such as quesadilla cheese, fresh grated (not pre-grated)
  • 1/2 teaspoon salt
  • 2-3 grinds fresh black pepper
  • 1 green onion, thin sliced (optional)
  • chives, chopped (optional)
  1. Put peeled potatoes and the scallions into the pot and add just enough water to cover. Bring to a boil and cook for 30 minutes or until tender. Drain.
  2. ***While potatoes are cooking***
  3. Add olive to heated skillet. Saute onions and tomatoes until they are tender.
  4. Add the milk, cheese, salt, and pepper. Stir to combine. Turn down the heat and let the sauce thicken.
  5. To serve, place drained potatoes on a large serving platter in a single layer. Pour sauce over top, and make sure each potato has some sauce on it. Garnish with sliced green onions or chopped chives.
More Information

sharp knife
6 quart pot
large skillet

Recipe Notes

Opinions differ on peeling the potatoes. Some people advocate completely peeling the potatoes, while others say you should only peel one strip around the middle of the potato. I prefer the extra color with having part of the potato skin intact, but they are tasty either way!

The cheese must be fresh grated because the anticaking agents added to packaged grated cheeses that prevent it from the sticking together also prevent the cheese from melding with the milk to make a sauce.
Recipe by Andrea Meyers at