Molo (Ecuadorian Mashed Potatoes)
Prep Time
20mins
Time to Table
45mins
Servings
8
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
- 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.
- 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.
- 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.
- 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.
- 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
