Papas Chorreadas (Creamy Potatoes) Recipe

Papas Chorreadas (Creamy Potatoes) Recipe

With all of the extra food that I bought and made last week, between the deals on organic dairy and some extra seasonal produce that I bought, I decided not to go shopping this week, but instead work on using up everything that I have on hand.

Every once in a while, I find this to be such a helpful activity, in forcing me to get resourceful and creative with what I have, learning to make substitutions in recipes, trying out new recipes, and just cleaning out my fridge in general. Here’s what I came up with:

Monday: Quiche with canned salmon, peppers, and kale (I use the standard Better Homes and Gardens recipe, and just tweak it depending on what I have on hand), plus a leafy salad.

Tuesday: Pasta Melanzana (I need to use up an eggplant, and I will use kale instead of spinach, because that’s what I have) with broccoli salad.

Wednesday: At a church event.

Thursday: Breaded whitefish (I’m using frozen cod) and Papas Chorreadas (this recipe was recycled from last week, as we ended up having a leftovers night)

Friday: Borscht (a friend made this for me recently, my first time trying it, and I actually really loved it- if you’ve never tried it, it is a Eastern European soup made with beets), homemade bread

Saturday: Beef stew with potatoes, carrots, onions and celery (this will use up leftover rib meat- oh, I suppose it’s moose stew then, not beef stew!) and Yorkshire pudding (just for my hubby)

Sunday: Scotch broth (using ground turkey instead of lamb, because that’s what I have) and a salad and bread.

Papas Chorreadas (Creamy Potatoes) Recipe
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Papas Chorreadas Recipe

Course: Side Dish
Author: Ann Timm


  • Butter/oil
  • 1/2 cup onions diced
  • 6 green onions chopped
  • 5 to matoes diced
  • 1/2 cup cream
  • 1 tsp. cilantro
  • 1/2 tsp. dried oregano
  • pinch of cumin
  • 1/2 tsp. salt and black pepper to taste
  • 1 cup grated cheese any kind works


  • Fry in butter/oil: onions, green onions, and tomatoes.
  • Turn down heat and add cream, cilantro, oregano, cumin and salt/pepper. Stir until combined.
  • Add cheese.
  • Pour sauce over boiled potatoes. I like to use a mixture of regular potatoes and sweet potatoes or yams. I chop them in larger chunks and boil til soft.

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  1. Your menu looks delicious. I remember the first time I had borscht —a friend of mine made it and she served it with potato pancakes. The recipes were from Dr. Dean Ornish. So goood! I hope you enjoy it this week.


  2. Let me just say that all these wonderful recipes and menu plans of yours are almost making me wish I hadn’t stocked the freezer so well. I’m defnitely looking forward to trying some of these recipes.

  3. Don’t you LOVE those weeks when you don’t need to grocery shop? Last week we did that too. Your menu sounds really delicious.

  4. Great menu! I might have to try that borsct recipe when beets come in this summer at our CSA!

    I made the Spud Soup last night and it was a big hit! Thanks for the recipe!

  5. Bella, potato pancakes sounds so yummy!

    Fullheart, I’m so glad you did all that freezing! 🙂 But maybe you can enjoy a bit more experimental and involved cooking before baby arrives?

    Thanks Cyndi, Kelly, and Stacy!

    Yes, Rain, I love those weeks!

    Kimi, I am planning to try the NT yorkshire recipe for the first time. I’ll let you know how it goes!

    Erica, you’re welcome- so glad you enjoyed it!

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