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Dairy, Eggs Mexican Cooking liv, Import 1 Servings

INGREDIENTS

6 Medium-size russet or other
starchy potatoes about 2
1/2 to 3 pounds scrubbed
and quartered but
unpeeled
2 Medium-size carrots, peeled
and cut into 1/4-inch
dice
1 c Tiny new peas, fresh or
frozen
3/4 c Mexican crema, or heavy
cream
1 Egg, beaten
2 t or to taste prepared
yellow mustard
4 T Unsalted butter
1 Medium-size onion, finely
chopped
1 Garlice clove, minced
1/4 c Minced italian parsley
leaves
1 Jar, 3-oz pickled pearl
onions drained
1/2 c Pitted green olives, drained
and sliced
1/4 c or to taste pickled
jalapeno chiles drained
and finely chopped
Freshly ground black pepper
1/2 t Salt, optional

INSTRUCTIONS

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@comteck.com> on Nov 12, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1522
Calories From Fat: 1086
Total Fat: 123.7g
Cholesterol: 538.8mg
Sodium: 3087.7mg
Potassium: 1586.8mg
Carbohydrates: 79.8g
Fiber: 26.9g
Sugar: 28.6g
Protein: 36.2g


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