Ingredients
- 2 lbs white potatoes, peeled and cut into chunks
- 1 tablespoon olive oil
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese (or queso quesadilla)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 2 tablespoons fresh cilantro, chopped
Creamy Papas con Queso
Total Time
30 mins
Makes
4-5 Servings
Instructions
- Place the white potatoes in a pot of salted water. Bring to a boil and cook for 12–15 minutes, or until fork-tender. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute.
- Pour in the milk and heavy cream, stirring to combine. Add salt, pepper, cumin, and paprika. Let the mixture warm gently (do not boil).
- Stir in the shredded cheese until melted and smooth.
- Add the cooked white potatoes to the skillet and gently toss until fully coated in the creamy sauce.
- Remove from heat and sprinkle with fresh cilantro before serving.
Tips / Notes
- White potatoes create a smooth, creamy texture while still holding their shape.
- For a more authentic touch, substitute queso fresco or Oaxaca cheese.
- Serve as a side dish or pair with grilled meats for a complete meal.
Creamy Papas con Queso
Total Time
30 mins
Makes
4-5 Servings
Ingredients
- 2 lbs white potatoes, peeled and cut into chunks
- 1 tablespoon olive oil
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese (or queso quesadilla)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 2 tablespoons fresh cilantro, chopped
Instructions
-
- Place the white potatoes in a pot of salted water. Bring to a boil and cook for 12–15 minutes, or until fork-tender. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute.
- Pour in the milk and heavy cream, stirring to combine. Add salt, pepper, cumin, and paprika. Let the mixture warm gently (do not boil).
- Stir in the shredded cheese until melted and smooth.
- Add the cooked white potatoes to the skillet and gently toss until fully coated in the creamy sauce.
- Remove from heat and sprinkle with fresh cilantro before serving.
Tips / Notes
- White potatoes create a smooth, creamy texture while still holding their shape.
- For a more authentic touch, substitute queso fresco or Oaxaca cheese.
- Serve as a side dish or pair with grilled meats for a complete meal.
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