This Molo de Papas is a traditional Ecuadorian recipe that consists of mashed potatoes cooked in “sofrito,” pureed and mixed with milk, Tropical Queso Ecuatoriano and Crema Centroamericana, which results in a delicious creamy delight. It is served with boiled eggs, lettuce, tomato, onion, peppers, parsley, and more cheese! In Ecuador, this dish is usually served during Easter. It is a vegetarian recipe, but can also be enjoyed as a side with any meat of your choice.
Ingredients
- 6 medium potatoes, peeled
- 4 tablespoons butter
- 1 cup white onion, diced small
- 2 cloves of garlic, chopped
- ¼ teaspoon ground annatto
- 1 ¼ cups milk (or more to taste)
- 4 oz. Tropical Queso Ecuatoriano grated, and extra slices to serve
- ¼ cup of Tropical Crema Centroamericana
- Salt to taste
To serve:
- Boiled eggs
- Lettuce
- Fresh tomato, sliced
- Pickled red onions
- Red peppers or chili peppers of your preference
- Chives, cilantro, or parsley chopped (according to preference)
Preparation
- Cut the peeled potatoes into quarters. Boil them until soft, about 30 minutes. Reserve.
- Cook onions in butter in a pot over medium heat. Add garlic, annatto, and salt. Stir until the onions are cooked and soft.
- Add the boiled potatoes and milk. Mash or blend well until it becomes smooth and uniform.
- Add the grated Queso Ecuatoriano and Crema Centroamericana. Mix again.
- Serve the Molo de Papas on a plate with lettuce leaves, boiled eggs, tomato slices, pickled onion, the peppers of your preference, and a few slices of Queso Ecuatoriano on the side.
