Cooking with Kaimin, Episode 3: Colombia

  • 1 min to read
Cooking with Kaimin, Episode 3: Colombia

Savannah Anderson is a UM junior studying international business and marketing who draws her heritage from Colombia. Anderson, a first-generation American, was born and raised in Kalispell, Montana. Here, exclusively with Kaimin, Savannah and her cousin David Alarcon, also a UM student, share their recipe for papas chorreadas, a typical Colombian side dish that Savannah’s grandma often cooks. 

Papas chorreadas is Spanish for creamy potatoes. It’s a dish of potatoes covered with a delicious sauce made with tomatoes, onions, green onions, cream and cheese. Papas chorreadas is also a must as a side dish for Sobrebarriga al Horno, the famous Colombian-style baked flank steak.


(2 Servings)

  • 2 or 3 potatoes, partially peeled

  • half onion

  • one tomato 

  • chopped green onions to taste 

  • chopped cilantro to taste 

  • a tablespoon butter

  • 1 tablespoon vegetable oil

  • ¼ teaspoon cumin

  • ¼ teaspoon salt

  • ¼ teaspoon garlic powder

  • paprika to taste 

  • pepper to taste 

  • 1 cup heavy whipping cream

  • Cheese, usually cheddar but other cheeses can work 


  1. Partially peel the potatoes. Place the potatoes in a medium saucepan. Cover with water and bring to a boil. Cook about 20 to 30 minutes until tender. Drain and set aside.

  2. While cooking the potatoes, chop tomatoes, onions, green onions and cilantro.

  3. Heat the oil and butter in a frying pan over medium heat. Add tomatoes, onions, stir often and cook for 5 to 7 minutes. 

  4. Add cheese and cream to the pan. Mix well, turn down the heat and cook for 3 minutes or until the cheese has melted. 

  5. Place the potatoes in a serving dish.  Pour the sauce on top. Put the chopped green onions and cilantro on top.