Yield: 1 Servings
|6 \N||Medium-size russet or other starchy potatoes (about 2 1/2 to 3 pounds) scrubbed and quartered but unpeeled|
|2 \N||Medium-size carrots; peeled and cut into 1/4-inch dice|
|1 cup||Tiny new peas; fresh or frozen|
|¾ cup||Mexican crema; or heavy cream|
|1 large||Egg; beaten|
|2 teaspoons||(or to taste) prepared yellow mustard|
|4 tablespoons||Unsalted butter|
|1 \N||Medium-size onion; finely chopped|
|1 \N||Garlice clove; minced|
|¼ cup||Minced italian parsley leaves|
|1 \N||Jar (3-oz) pickled pearl onions, drained|
|½ cup||Pitted green olives; drained and sliced|
|¼ cup||(or to taste) pickled jalapeno chiles, drained and finely chopped|
|\N \N||Freshly ground black pepper|
|½ teaspoon||Salt (optional)|
Prepare the vegetables. Have a medium-size saucepan of boiling salted water. Add the potatoes and cook until tender, about 12 to 15 minutes. Lift out, letting them drain well, and peel. Set aside. Add the diced carrots and cook until crisp-tender, about 4 minutes. Scoop out with a strainer or slotted spoon and set aside. Add the peas and cook until barely tender, about 3 minutes; remove and drain.
In a large bowl, mash the potatoes with a potato masher. Add the crema and mix to combine. Add the egg and mustard, continuing to beat until the mixture is smooth and fluffy.
Preheat the oven to 350 degrees.
In a medium-size skillet, melt the butter over medium high heat until fragrant and sizzling but not browned. Add the onion and garlic and cook, stirring for 3 minutes, until the onion is translucent. Add the parsley, cook for 1 minute longer, and beat the mixture into the mashed potatoes.
Stir in the diced carrots, peas, pickled onion, olives, and jalapenos.
Taste for seasoning and add the pepper and optional salt. Transfer the mixture to a buttered 2-quart baking dish and bake 20 minutes. Serve at once.
Yield: 6 servings
Recipe by: Cooking Live Show #CL8997 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997