Papas Con Chuchoca

Ingredients

Potatoes

2 pounds, peeled and diced

Cornmeal

1 cup

Milk

1 cup, warmed

Unsalted butter

4 tablespoons

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Fresh cilantro

1/4 cup, chopped

Instructions

1. In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15 minutes.
2. While the potatoes are boiling, prepare the chuchoca mixture. In a medium bowl, combine cornmeal, warmed milk, butter, salt, and pepper. Stir until smooth and well-combined.
3. Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes using a potato masher or fork until smooth and creamy.
4. Gently fold the chuchoca mixture into the mashed potatoes, stirring until fully combined and the mixture is uniform.
5. Place the pot over low heat and cook the combined mixture for an additional 5 minutes, stirring constantly. This will help the flavors meld and the mixture to thicken.
6. Remove from heat and fold in the chopped cilantro, ensuring it is evenly distributed throughout the dish.
7. Serve hot as a delightful side dish, pairing perfectly with grilled meats or roasted vegetables.