Seasoned Mashed Potatoes
This recipe typifies the flavors of the Juchitan region-tangy, sharp with a little heat.
Yield: serves 6
- 2 1⁄2 lb. russet potatoes, peeled and quartered
- 1 egg, lightly beaten
- 3⁄4 cup Mexican crema, a cultured heavy cream (or sour cream)
- 2-3 tsp. American yellow mustard
- 2 medium carrots, peeled and cut in pea-size dice
- 1 cup shelled fresh peas
- 4 tbsp. butter
- 1 medium white onion, peeled and finely chopped
- 1⁄4 cup chopped fresh parsley
- 1⁄2 cup pickled pearl onions, drained
- 1⁄2 cup chopped pitted green olives
- 1⁄4 cup chopped pickled jalapeños
- Freshly ground black pepper
- Place potatoes in a large pot of salted water and cook over medium-high heat until tender, about 20 minutes. Drain, then mash in pot with a potato masher or fork. When smooth, stir in egg, crema, and mustard. Whip until fluffy.
- While potatoes cook, bring another pot of salted water to a boil. Add carrots, cook until tender, about 5 minutes, then remove with a slotted spoon, refresh in cold water, and set aside. Add peas, cook until tender, about 2 minutes, then drain, refresh, and set aside.
- Preheat oven to 350°. Melt butter in a medium skillet over medium-low heat. Add chopped onions and cook until soft, about 15 minutes. Increase heat to medium-high, add parsley, cook for 1 minute, then stir mixture into mashed potatoes. Add carrots, peas, pickled onions, olives, and jalapeños, and mix well. Season to taste with salt and pepper, then transfer to a buttered 2-quart baking dish. Bake until heated through, about 20 minutes. Serve warm.