3 lbs Russet potatoes, cut into small pieces
1 bunch cilantro, minced
2 cups queso fresco, grated
1 1/2 cups milk
1/2 cup heavy cream
2 tsp achiote, ground into powder
3 garlic cloves, minced
1 white onion, chopped
1 tbsp cumin
1 tsp cayenne pepper
1 bunch spring onions, chopped
Avocado for serving
Serves Four Total Time: 70 minutes
In a large pot add the white onion along with two tbsp oil over medium heat. Cook for about two minutes, then add in the garlic, cumin, achiote, cayenne and spring onions. Cook for about four minutes then add in the potatoes and stir so the potatoes are covered in the yellow mixture. Cook for another five minutes, stirring occasionally. Then add in six cups of water, and bring to a boil. Cook until the potatoes are overly tender, then take a potato masher and roughly mash the potatoes, leaving some larger chunks, as these should be present at the end.
Lower the heat to low, stir in the heavy cream and milk and cook for another five minutes. Salt and pepper to taste. Finally stir in the grated queso fresco and cilantro, remove the pot from heat and serve warm with the avocado on top. You can also serve some plantain chips, maiz tostado, and aji hot sauce along the side.
