Easy Boiled Potatoes with Colombian Cream Sauce (Papas en Chupe)
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.
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
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