Molo (Ecuadorian Mashed Potatoes)

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Prep Time

20mins

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Time to Table

45mins

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Serves

8

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Ingredients

  • 1 cup Daisy Sour Cream
  • 1/2 cup whole milk
  • 2 1/2 pounds Idaho potatoes
  • 1 tablespoon olive oil
  • 1 cup finely chopped white onion
  • 4 garlic cloves, finely chopped
  • 1 teaspoon ground achiote (annatto)
  • 2 teaspoons salt, divided
  • 3 tablespoons unsalted butter
  • 1/2 cup crumbled Cotija cheese
  • 4 Romaine lettuce leaves
  • 1 Roma tomatoes, thinly sliced
  • 3 hard cooked eggs, peeled and quartered
  • 1 avocado, sliced

Tips

  • Cooking Tip

    Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.

  • Save Some Time

    Keep it Hot: Mashed potatoes can be made hours ahead of time and kept warm in a slow-cooker on low. Just give a quick stir before serving.

Ingredients

  • 1 cup Daisy Sour Cream
  • 1/2 cup whole milk
  • 2 1/2 pounds Idaho potatoes
  • 1 tablespoon olive oil
  • 1 cup finely chopped white onion
  • 4 garlic cloves, finely chopped
  • 1 teaspoon ground achiote (annatto)
  • 2 teaspoons salt, divided
  • 3 tablespoons unsalted butter
  • 1/2 cup crumbled Cotija cheese
  • 4 Romaine lettuce leaves
  • 1 Roma tomatoes, thinly sliced
  • 3 hard cooked eggs, peeled and quartered
  • 1 avocado, sliced

Tips

  • Cooking Tip

    Avocado vs. Air: Rub 1 tablespoon of olive oil onto exposed flesh of avocado to keep it from turning brown once exposed to air.

  • Save Some Time

    Keep it Hot: Mashed potatoes can be made hours ahead of time and kept warm in a slow-cooker on low. Just give a quick stir before serving.

Directions

  1. In small bowl mix the sour cream and milk until well incorporated. Set aside. Wash, peel and cube the potatoes. Set aside. Heat the olive oil in 10-inch non-stick skillet over medium-high heat. Add the onion and cook, stirring frequently, for 2 to 3 minutes or until the onion is crisp tender.
  2. Stir in the garlic and cook, stirring frequently for 1 minute, or until the onion is translucent. Add the achiote and 1 teaspoon salt. Mix well. Turn off the heat and set aside.
  3. In a 4-quart saucepan, place the potatoes and fill with water to about 1 inch above the potatoes. Add the remaining salt and mix until it dissolves. Cook the potatoes for 20 to 25 minutes or until a toothpick goes in smoothly into the potato pieces. Drain.
  4. Using a potato masher, mash the potatoes. Stir in the butter, sour cream mixture, cheese, and onion mixture. Mix until mashed the potatoes are fluffy and light orange in color.
  5. Serve the Molo on top of a bed of lettuce. Serve with tomatoes and hard cooked eggs on the side. Garnish with avocado.
  • Calories:302
  • Cholesterol:103
  • Dietary Fiber:6
  • Protein:9
  • Sodium:775
  • Total Carbohydrate:29
  • Total Fat:16

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