Molo or Ecuadorian mashed potatoes

Ingredients

• 6 medium sized potatoes, ~ 3 lbs – I used Yukon gold potatoes
• 4 tbs butter, ½ stick
• 1 cup finely diced white onions
• 2 garlic cloves, finely diced
• ¼ tsp ground achiote or annatto
• 1 ¼ cups milk, add more if needed
• 1 cup crumbled queso fresco, about 4 oz + more to garnish
• ¼ cup heavy cream
• Salt to taste

Garnishes:
• Lettuce leaves, queso fresco slices or cubes, hard boiled eggs, avocado slices, slices of mild hot peppers, finely chopped scallions, finely chopped cilantro or parsley, tomato and onion curtido, aji criollo

Instructions

1. Peel the potatoes, cut them in half and boil until soft, about 30 minutes. Drain and save until the refrito is ready.
2. In the same pot that the potatoes were cooked, prepare a refrito by melting the butter over medium low heat and adding the diced white onions, diced garlic, achiote powder and some salt. Cook until the onions are translucent, about 7-10 minutes.
3. Add the potatoes and milk to the refrito and use a potato masher to mash the potatoes until they are smooth and creamy.
4. Mix in the crumbled queso fresco and cream, taste and add additional salt if needed
5. Serve immediately, can be served in individual plates or in a large serving bowl garnished with lettuce leaves, queso fresco cubes, quartered hard boiled eggs, avocado slices, slices of peppers, chopped scallions and chopped herbs. The tomato onion curtido and aji sauce can be served on the side and added according to each person’s preference.