Creamy Potatoes with Cheese and Tomatoes

This is one of my all-time favorite comfort food recipes! It’s so simple to make, and the flavors of the cheesy potatoes, tomatoes, and herbs are just delicious together. Plus, it’s a great way to use up any leftover cheese you might have in your fridge. I always make extra because leftovers reheat really well – just add a little more milk if they seem too dry. Enjoy!


  • 8-12 small red-skinned new potatoes
  • 1 1/2 tsp salt
  • 2 Tbsp butter
  • 1 medium yellow onion, finely chopped
  • 4 large green onions, cut into 1″ lengths
  • 2 large fresh tomatoes, peeled and chopped
  • 1/2 cup heavy whipping cream
  • 1 Tbsp finely chopped fresh cilantro leaves
  • 1/2 tsp oregano leaves
  • 1/2 tsp ground cumin


1. Boil potatoes: scrub the potatoes; do not peel. Place in a large pan and cover with cold water and 1 1/2 teaspoons of salt. Bring to a boil and simmer for 20 minutes, or until tender when pierced. Drain

2. Make the sauce: melt the butter in a medium skillet over medium heat. Add chopped onion and green onion and cook until wilted.

3. Add tomatoes and cook, stirring often, for 5 minutes. Stir in cream, cilantro, oregano, cumin. Add salt and pepper to taste, bring to a simmer

4 Serve: spoon the sauce over potatoes

Nutrition Facts

  • Serving size: 1/2 potato with sauce
  • Calories: 107
  • Fat: 7 g
  • Saturated fat: 3.5 g
  • Cholesterol: 16 mg
  • Sodium: 481 mg
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Sugar: 2 g
Creamy Potatoes with Cheese and Tomatoes
See also  Delicious Lemon Chicken Orzo Soup Recipe

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