Potatoes boiled in a milky-cream sauce, flavored with scallions, garlic, and fresh herbs. Papas en chupe are the easiest way to make a creamy potato side dish. Stove-top and one-pot, you’ll have this dish ready in less than 30 minutes. The recipe is vegan-friendly.
Jump to RecipeHaz clic en Papas en Chupe – Receta Colombiana para la receta en español.
Potatoes in Colombia
Especially in the Andean region of Colombia potatoes are indispensable. You can find them in (breakfast) soups, in stews, in empanadas, and as several side dishes. Although there are many kinds of potatoes, the most common ones are the papa criolla (soft, small, yellow potato), papa pastusa (red-ish color, softer), and papa sabanera (with purple skin, firmer).
En Chupe
In the departments of Cundinamarca and Boyacá (a part of the Andean region), a traditional way of cooking vegetables and potatoes is by boiling them in a milk-based sauce. This technique is called “en chupe”. Potatoes in this creamy, milky sauce are most typical, although you can also find green beans or mixed vegetables en chupe.
What are the traditional papas en chupe?
Because papas en chupe are a typical home-cooking dish, many versions exist. The only thing they have in common is that one of the components of the sauce is milk. Apart from that, some recipes include cream. Others include tomatoes and/or achiote, giving the sauce a reddish color. Sometimes cheese is added. Even though I hardly ever oppose the use of cheese, in this case, I do because potatoes in a creamy, cheesy tomato sauce already is actually a different dish called papas chorreadas.
Why you’ll love these Potatoes with Colombian Cream Sauce
- This version of papas en chupe is an easy, quick and delicious option that you can put on the table in less than 30 mins. Instead of boiling the potatoes ánd making a cream sauce, you cook everything together (fewer dishes, yay).
- These potatoes are extra creamy because of the combination of milk and heavy cream. The scallions and garlic give flavor and the herbs (not a traditional ingredient) add freshness.
- You won’t end up with leftover sauce. You will either spoon it up like soup or add it to the other elements of your dinner/lunch. True story: this sauce ended up on the broccoli and falafel burgers during one of my test trials. It turned the plate into one big chupe-mess and it was to die for.
Ingredients
Vegan Papas en Chupe
For a vegan version substitute the milk for equal parts soy milk and water. Because the flavor of vegetable milk is quite strong, I advise that in this case, you do add some grated tomato and spices like achiote or turmeric. Make the consistency creamier by adding some cornstarch dissolved in water for the last 5 minutes.
Variations
- Instead of potatoes, cut up green beans or a mix of vegetables of your choice (for example, green beans, peas, carrot, red pepper)
- Add some grated tomato and other spices such as achiote or turmeric for a colored version of this dish
Other potato side dishes that you might like
Colombian Salt Potatoes (Papas Saladas)
Colombian Papas Chorreadas (Potatoes in Tomato-Cream Sauce)
Colombian Vegan Beetroot Salad
.
Other potato recipes you might like
Vegetarian Ajiaco (Colombian Potato Corn Soup)
Vegan Colombian Empanadas (With Step-by-Step Instructions)
.
Another recipe using the en chupe technique
Vegetarian Pepinos Rellenos (Stuffed Pepinos)
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Easy Boiled Potatoes with Colombian Cream Sauce (Papas en Chupe)
Ingredients
- olive oil
- 2 scallions, chopped finely, white and green parts kept separately
- 2 cloves of garlic, chopped finely
- 1 tsp cumin powder
- 700 grams potatoes, peeled and cut in halves or quarters (firm potato such as russet; in Colombia the papa sabanera)
- 2 cups of whole milk (470 ml)
- 1/2 cup heavy cream (120 ml)
- 1/2 cube of vegetable stock
- pepper and salt, to taste
- handful of fresh herbs (I use cilantro and chives)
Instructions
- In a boiling pot that just fits the potatoes, cook the white part of the scallions and the garlic in olive oil until soft (3 mins). Add cumin and cook for 1 minute until fragrant
- Add cut and clean potatoes, milk, cream, and 1/2 cube of vegetable stock. Season with salt and pepper. Cover with a lid, bring to a boil, turn low and let cook for about 1/2 of the total cooking time (about 10-12 minutes). The potatoes should just be covered with the cream and milk mixture. Stir occasionally
- Take the lid off and let simmer so the sauce thickens, until the potatoes are cooked (10-12 minutes more). Add the green parts of the scallions for the last 3 minutes. Stir occasionally
- Sprinkle with fresh herbs and serve warm as a side dish