These potatoes are typical from the Andean center of the country, prepared with a sauce that is creamy and delicious. On the coast, where you cannot find the thicker green onions*, we prepare it with scallions and onions.
2cups cut green onions*, sliced in half lengthwise, then into pieces 2½ inches long
1½cups diced tomatoes
½ cube chicken bouillon
½cupheavy cream or half-and-half
1cup shredded white farmer’s cheese* or mozzarella, shredded (6ounces)
Wash the potatoes and peel only partially. (Unevenly, about half of each potato.)
In a medium pot place the potatoes and 1tablespoon of the salt. Cover with water completely. Bring to a boil and cook until the potatoes feel soft when you prick them with a knife, about 15 to 20 minutes. Drain and set aside.
While the potatoes cook, heat the oil in a large sauté pan over medium-low heat and sauté the green onions until translucent and very soft, about 8 minutes; add the garlic, stir, and cook 1 minute. Add the tomatoes, bouillon cube, cumin, the remaining ½tablespoon of salt, and pepper. Stir and cook 5 minutes more. Add the milk and cream or half-and-half (your choice) and cook 2 minutes. Finally, add the cheese, mix well, and cook covered for 3 to 4 minutes or until the cheese has melted.