Molo de Papas

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

1. Cut the peeled potatoes into quarters. Boil them until soft, about 30 minutes. Reserve.
2. Cook onions in butter in a pot over medium heat. Add garlic, annatto, and salt. Stir until the onions are cooked and soft.
3. Add the boiled potatoes and milk. Mash or blend well until it becomes smooth and uniform.
4. Add the grated Queso Ecuatoriano and Crema Centroamericana. Mix again.
5. 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.