Klondike Goldust® Molo: Ecuadorian Mashed Potatoes with Peanut Butter

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This is a sponsored post for Klondike Brands but all opinions are my own.

Although mashed potatoes are a year-round favorite for many Latinos, this recipe is an Ecuadorian treat. This velvety Ecuadorian mashed potato dish, or molo, is usually made to celebrate religious holidays, but it is a new favorite in our home. We used creamy Klondike Goldust® for this molo. This dish is unique because of the addition of the peanut butter, but don’t let the added peanut butter freak you out. Natural peanut butter is best because it has not been sweetened, but ground up peanuts, while a bit more work, can work just fine. The peanut butter imparts the nutty fragrance and slightly sweet, earthy flavor, for a savory dish. As with most mashed potatoes, if you feel like they are not smooth enough, simply mix in some more warm cream or butter until you have the desired consistency. This Klondike Goldust® mashed potato recipe will leave a great impression on you and your family.

Learn how to get the most out of your potatoes with the recipes on the Klondike Brands website, or simply follow them on Facebook.

Molo: Ecuadorian Mashed Potatoes with Peanut Butter

Klondike Goldust® Molo (Ecuadorian Mashed Potatoes with Peanut Butter)
Serves 8-10

2 pounds Klondike Goldust®, peeled, diced
2 tablespoons kosher salt
1 tablespoon natural peanut butter
1 ¼ cup whole milk, divided
¼ cup whipping cream
4 ounces mozzarella, shredded
¼ cup unsalted butter
½ cup finely chopped scallions
Pinch of ground cumin

1. Place the potatoes in a large pot and cover by 2 inches of cold water. Bring to a boil over high heat, then reduce to medium and cook until tender, about 15 minutes.

2. In a saucepot heat the peanut butter, milk and cream, making sure not to boil or scald, simply heat.

3. Puree the peanut butter and cream mixture. Reserve.

4. In a small skillet, melt the butter over medium heat. Add the scallions and cumin, stirring often, and cook for 2 minutes.

5. Combine the butter mixture into the peanut butter puree. Then mix in the cheese and rewarm as needed until the cheese has melted. Set aside until the potatoes are ready.

6. When the potatoes are ready, drain and then mash them. Mix in the warm peanut butter mixture. Season to taste with salt and pepper. Garnish with scallions, hard-boiled eggs, parsley or slices of cheese.

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