Papas Chorreadas (Potatoes Bogotano style)

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Myself and my wife have been making this very tasty accompaniment for many years. Its typical from Bogota, Colombia, where it is called papas chorreadas. I first learned to make it from my mother in law, I have since added some extra ingredients which are cream cheese, instead of sour cream and parmesan cheese for flavor. Triguisar condimento completo( all purpose seasoning) is available at all Latin American supermarkets and is also good in soups and stews. If you cannot find triguisar condimento completo use sazon completo by goya or similar 


Boil the potatoes in plenty of salted water until cooked through but not mushy. Drain the potatoes in a colander and return the pot to the stove. Add a little butter and oil, add the garlic, onions and tomatoes and cook on medium heat until the onions are translucent, about 5 minutes. Add the triguisar and a pinch salt and pepper, cook for a few minutes. Remove the saucepan from the heat and add the cream cheese, stir well to combine. Add the green onions, cilantro and stir. Return the potatoes to the saucepan and stir to dress the potatoes in the sauce. Return the saucepan to the heat and heat through, add parmesan cheese and serve with your favorite protein.


  • 1 lb red bliss potatoes or similar
  • 1 large white onion, diced
  • 1 bunch green onions, chopped
  • 4 Roma tomatoes, chopped
  • 1/2 bunch cilantro, chopped
  • 4 oz cream cheese
  • 1 Tbs parmesan cheese
  • 1 tsp triguisar, condimento completo
  • butter and canola oil for cooking
  • salt and pepper





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