Name: Potato Purée (Purée de Papas)
Yield: 6 servings
Cuisine: American
Ingredients: 2 teaspoons prepared yellow mustard, or to taste; 4 tablespoons (½ stick) unsalted butter; One 3-ounce jar (½ cup) pitted green brined olives, drained and sliced; One 3-ounce jar pickled pearl onions, drained; 1 medium onion, finely chopped; ¼ cup minced Italian parsley leaves; 1 cup tiny new peas, fresh or frozen; ¾ cup Mexican crema or heavy cream; 2 medium carrots, peeled and cut into ¼-inch dice; 6 medium russet or other starchy potatoes (about 2½ to 3 pounds), scrubbed and quartered but unpeeled; 1 large egg, beaten; ½ teaspoon salt (optional); ¼ cup (or to taste) pickled jalapeño chiles, drained and finely chopped; Freshly ground black pepper

Preparation info

6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

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 Hernandez’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

Americas
Mexico
United States
Oaxacan
Tehuantepec
Side dish
Central America
Gluten-free
Vegetarian
New York

Method

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