Potato Purée Recipe | Epicurious.com

Name: Potato Purée Recipe | Epicurious.com
Yield: Makes 6 servings
Ingredients: 6 medium russet or other starchy potatoes (about 2 1/2 to 3 pounds), scrubbed and quartered but unpeeled; 2 medium carrots, peeled and cut into 1/4-inch dice; 1 cup tiny new peas, fresh or frozen; 3/4 cup Mexican crema or heavy cream; 1 large egg, beaten; 2 teaspoons prepared yellow mustard, or to taste; 4 tablespoons (1/2 stick) unsalted butter; 1 medium onion, finely chopped; 1/4 cup minced Italian parsley leaves; One 3-ounce jar pickled pearl onions, drained; One 3-ounce jar (1/2 cup) pitted green brined olives, drained and sliced; 1/4 cup (or to taste) pickled jalapeño chiles, drained and finely chopped; Freshly ground black pepper; 1/2 teaspoon salt (optional)

Potato Purée Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Potato-Puree-232063" target="_blank">www.epicurious.com.</a>

"(Purée de Papas) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca. Martinez also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Martinez and Oaxacan cuisine, click here. When I visited the Isthmus of Tehuantepec at the season of spring parties accompanying the local velas (saints' day festivals), I found this vividly seasoned dish being served everywhere. It also turned out to be one of the regular Sunday offerings at Venancia Toledo Hernández's food stand in the Isthmian town of Ixtepec. She gave me her recipe and now everyone I've served it to in New York is in love with the brassy, sensuous flavors...."

INGREDIENTS

•

6 medium russet or other starchy potatoes (about 2 1/2 to 3 pounds), scrubbed and quartered but unpeeled

•

2 medium carrots, peeled and cut into 1/4-inch dice

•

1 cup tiny new peas, fresh or frozen

•

3/4 cup Mexican crema or heavy cream

•

1 large egg, beaten

•

2 teaspoons prepared yellow mustard, or to taste

•

4 tablespoons (1/2 stick) unsalted butter

•

1 medium onion, finely chopped

•

1/4 cup minced Italian parsley leaves

•

One 3-ounce jar pickled pearl onions, drained

•

One 3-ounce jar (1/2 cup) pitted green brined olives, drained and sliced

•

1/4 cup (or to taste) pickled jalapeño chiles, drained and finely chopped

•

Freshly ground black pepper

•

1/2 teaspoon salt (optional)

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