Creamy Colombian Potatoes (Papas Cremosas)

Ingredients

• 1 kg (2.2 lbs) potatoes, peeled and cut into bite-sized pieces 1 kg (2.2 lbs) potatoes, peeled and cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 tomatoes, diced 4 tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240 ml) vegetable broth 1 cup (240 ml) vegetable broth
• 1 cup (240 ml) heavy cream 1 cup (240 ml) heavy cream
• 1 cup (100 g) grated mozzarella cheese 1 cup (100 g) grated mozzarella cheese
• 1 cup (100 g) grated cheddar cheese 1 cup (100 g) grated cheddar cheese
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 14g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 12g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 10-15 minutes. Drain and set aside.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced tomatoes, ground cumin, and paprika to the pan. Cook for 5 minutes, until the tomatoes have softened.
4. 4.
   Pour in the vegetable broth and bring to a simmer. Let it cook for another 5 minutes.
5. 5.
   Using a blender or immersion blender, puree the tomato mixture until smooth.
6. 6.
   Return the tomato sauce to the pan and stir in the heavy cream. Cook over low heat for 5 minutes, allowing the flavors to meld together.
7. 7.
   Add the grated mozzarella and cheddar cheese to the sauce, stirring until melted and well combined.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Add the cooked potatoes to the sauce, gently stirring to coat them evenly.
10. 10.
    Cook for an additional 5 minutes, allowing the potatoes to absorb the flavors of the sauce.
11. 11.
    Serve the Creamy Colombian Potatoes hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into bite-sized pieces to ensure even cooking and a pleasant texture.
• Tomatoes — Use ripe and flavorful tomatoes for the best results. If fresh tomatoes are not available, you can substitute with canned diced tomatoes.
• Cheese — Feel free to experiment with different types of cheese to suit your taste. For a more authentic Colombian flavor, use a combination of mozzarella and cheddar cheese.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a finely chopped chili pepper to the sauce.
• Serve the Creamy Colombian Potatoes with a side of fresh avocado slices for a creamy and refreshing contrast.
• If you prefer a lighter version, you can substitute half of the heavy cream with milk.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to maintain the creamy consistency.
• This dish pairs well with a simple green salad dressed with a tangy vinaigrette.

Serving advice

Serve the Creamy Colombian Potatoes as a main course accompanied by a side of rice and a fresh salad. Alternatively, it can be served as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped cilantro on top of the dish before serving. The vibrant green color will add a pop of freshness and make the dish even more visually appealing.