Recipe - Potato Puree (Puree De Papas)

6 Mediumsize russet or other
starchy potatoes (about 2
One half to 3 pounds) scrubbed
and quartered but unpeeled
2 Mediumsize carrots; peeled
and cut into 1/4inch dice
1 cup Tiny new peas; fresh or
frozen
Three fourths cup Mexican crema; or heavy
cream
1 lg Egg; beaten
2 teaspoon (or to taste) prepared
yellow mustard
4 tablespoon Unsalted butter
1 Mediumsize onion; finely
chopped
1 Garlice clove; minced
One fourth cup Minced italian parsley
leaves
1 Jar (3oz) pickled pearl
onions, drained
One half cup Pitted green olives; drained
and cut or sliced up
One fourth cup (or to taste) pickled
jalapeno chiles, drained
and finely chopped
Freshly ground black pepper
One half teaspoon Salt (optional)

Prepare the vegetables. Have a mediumsize 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 minced carrots
and cook until crisptender, 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 mediumsize 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 minced carrots, peas, pickled onion, olives, and jalapenos.
Taste for seasoning and add the pepper and optional salt. Transfer the
mixture to a buttered 2quart baking dish and bake 20 minutes. Serve at
once.

Yield: 6 servings

Recipe by: Cooking Live Show #CL8997

Posted to MCRecipe Digest V1 #904 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997