in Latin America

Molo from Chile

updated

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Ingredients for 2 servings:

  • 400 g potatoes, peeled
  • 60 g cream
  • 40 g milk
  • 20 g butter
  • some nutmeg, freshly grated
  • 2 eggs, hard boiled and finely chopped
  • 1 bunch of spring onions
  • 100 g sheep’s cheese, diced
  • Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Vegetarian traditional Chilean potato dish.

Cook the potatoes as you would for boiled potatoes. Trim the spring onions, trim the top third of the green part, and slice the onions into thin rolls. Sauté in 2-3 tablespoons of water until soft. Bring the cream and milk to a boil. Mash the cooked potatoes and slowly stir in the hot cream and milk. The mash shouldn’t be too soft. Mix in the butter, eggs, feta cheese, and spring onions and heat everything slightly on the stovetop. Do not let it boil. Season with salt, pepper, and nutmeg. A green salad goes well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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