Cream of Potato with Cheese

Potato Cream with Cheese Recipe

Hello! We are going to prepare a delicious Potato Cream with Cheese that combines the smoothness of the White Potato and the good flavor of the SoftCheese to create a comforting and creamy dish, ideal for any occasion. This simple recipe ensures a flavor full of PotatoFlavor, perfect for cool days or for a nutritious lunch.

Preparation time

To enjoy this delicious cream, here is a summary of the time needed:

• Preparation: 15 minutes
• Cooking: 30 minutes
• Total: 45 minutes
• Servings: 4-6 people
• Difficulty: Easy

Ingredients

For the potato cream with cheese

• 4 white Russet potatoes
• 1 chopped Vidalia onion
• 1 red chili pepper cut into rounds
• 2 cups Mexican Cream
• 2 cups crumbled Queso Fresco
• 1 teaspoon of olive oil
• 6 cups water
• Salt and pepper to taste
• Fresh cilantro for garnish

If you don't have Russet potatoes, you can use any firm white or yellow potato that won't fall apart when cooked. Mexican Cream can be substituted with sour cream if you prefer a slightly more acidic flavor.

Utensils we will use

• Deep pot with lid
• Small frying pan
• Potato masher or sturdy fork
• Potato peeler
• Knife and cutting board
• Mixing spoon
• Serving bowls

Preparation

1. Preparation of the potatoes

1. Wash the potatoes. Place them under the tap with water and scrub well with a brush to remove dirt or impurities, ensuring a clean and healthy result.
2. Peel and cut the potatoes. Use a peeler to remove the skin and then cut the potatoes into quarters so they cook evenly.
3. Cook the potatoes. Place the potatoes in a deep pot, add the 6 cups of water until completely covered, and cover the pot. Cook over medium heat until tender when pierced, approximately 30 minutes.

2. Sauté the onion and chili

1. Heat the oil. In a small pan, place the teaspoon of olive oil over medium heat.
2. Add the onion. When hot, add the chopped onion and fry until transparent and lightly golden, approximately 5 minutes.
3. Incorporate the red chili. Add the chili slices and cook a few more minutes to release their aroma and flavor.

3. Mash the potatoes and mix

1. Drain the potatoes. Set aside some of the cooking water (reserve 4-6 cups) and drain the potatoes.
2. Mash the potatoes. While still hot, press with a masher to obtain a creamy texture but with some lumps, avoiding a too-fine purée.
3. Incorporate the sofrito. Add the sautéed onion and chili to the mashed potatoes and mix well.
4. Adjust texture. Gradually add the reserved cooking water to adjust the consistency until achieving a CreamyCheese ideal for a thick but smooth soup.

4. Season and simmer

1. Season the cream. Add salt and pepper to taste to enhance the PotatoFlavor fresh.
2. Cook over low heat. Allow the mixture to fully integrate and heat slowly for about 5 minutes, making sure it doesn't boil so the cream doesn't curdle.

5. Integrate the cream and cheese

1. Add the Mexican Cream. Incorporate the 2 cups of Mexican cream and mix with gentle movements so that the texture doesn't break down or curdle.
2. Serve and decorate. Serve the hot cream in bowls, add crumbled fresh cheese on top and decorate with fresh cilantro leaves for an aromatic and fresh final touch.

To finish and serve

Before serving, check the seasoning and correct with a little more salt or pepper if necessary. This potato and cheese cream is perfect to accompany with homemade bread or as a main dish for your lunch. You can complement the dish with a fresh salad to balance the creamy texture. This recipe comforts and fills the stomach, ideal for lovers of PotatoLovers and those looking for an CheeseDelight authentic.

Nutritional Information

• Calories: 270 kcal
• Proteins: 8 g
• Fats: 12 g
• Carbohydrates: 30 g
• Fiber: 3 g

These values are approximate per serving and may vary depending on brands and the exact amount of ingredients used.

5 keys to make it perfect

• Use Russet potatoes or White Potato. Its velvety texture is ideal for a creamy and smooth cream that pairs well with fresh cheese.
• Do not mash the potatoes too much. Leave some lumps so that the cream has body and is not a completely smooth purée.
• Control the heat at the end. Cooking over low heat prevents the cream from curdling or sticking to the bottom.
• Reserve the cooking water. This starchy water helps to naturally adjust the consistency without losing flavor.
• Add the cream and cheese last. This way you maintain its texture and smoothness, achieving a fresh flavor of CheeseDelight.

When is it ideal to enjoy it?

This potato cream with cheese is perfect for cold days or when you're looking for a comforting dish after a long day. Ideal for family dinner or for sharing at an intimate gathering where warm flavor takes center stage. It also works as an elegant appetizer for a special meal because it provides a creamy and delicate sensation that delights everyone. PapaFina. If you want to experiment, pair it with some classic Mexican cuisine recipes for a complete menu, such as in Querétaro enchiladas or some potato meatballs with bacon.

Comparison table

Share your experience

Cooking is for experimenting and sharing. Leave your comment and share your own tips preparing this delicious CreamPotato! Tell us if it turned out very creamy, if you used another type of cheese or if you accompanied your dish with a recipe like the asparagus creams or the roasted vegetable casseroles. It is always enriching to know the variations that each cook brings to a classic recipe.

Culinary glossary

• Mash: Press or crush cooked potatoes to obtain a creamy texture, without making them a complete purée.
• White Potato: Type of potato known for its light skin and soft texture, ideal for creamy applications.
• Mexican Cream: Thick and slightly sour cream typical in Mexican cuisine, used to enrich dishes.
• Sofrito: Mixture of ingredients cooked in oil to add flavor, in this case onion and red chili.
• Crumble: Separate into small pieces or crumbs, applied to fresh cheese for better integration into the cream.

Cream of Potato with Cheese

Potato And Cheese Cream: creamy and very smooth step-by-step recipe. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: cream, potato, with, cheese, mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 180 kcal

Preparation Time: PT15M

Cooking Time: PT25M

Total Time: PT40M

Recipe Ingredients:

• 4 medium potatoes
• 2 cups whole milk, preferably Nestlé La Lechera
• 1 cup grated cheddar cheese
• 2 tablespoons unsalted butter, from Philadelphia
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese from Santa Clara
• Diced ham from El Mexicano
• Fresh parsley leaves for garnish
• Sour cream from La Villita or Alpura

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 25 minutes

Total: :

Total: 40 minutes

Servings: :

Servings: 4-6

Difficulty: :

Difficulty: Easy

Do not overcook the potatoes: :

Do not overcook the potatoes: Cook them just until they are tender to prevent them from becoming watery and affecting the final texture.

Use moderate temperature when heating: :

Use moderate temperature when heating: A very high heat can burn the cheese or cause the cream to curdle; control the intensity to get a perfect finish.

Stir continuously: :

Mix continuously: Stirring at all times helps the milk, cheese, and potatoes integrate perfectly without separating.

Adjust flavor to taste::

Adjust the flavor to taste: Salt and pepper should be reserved for the end, adjusting based on the intensity of the cheese and milk used.

Editor's Rating:
4.5