Seasoned Mashed Potatoes

By polloazul

Ingredients

• 2 1/2 lbs. russet potatoes, peeled and quartered
• Salt
• 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

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

1. 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.

2. 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.

3. 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.