Papa Istmeña

Baked, Isthmus-Style Mashed Potatoes

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Preparation info

  • Difficulty

    Easy

  • Serves

    8

Appears in

Oaxaca: Home Cooking from the Heart of Mexico

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

  • About

This is another dish from the isthmus region of Oaxaca, which means it is exceptionally rich. It combines potatoes with sour cream, mayonnaise, eggs, and a little bit of vegetables to make you feel just a little better about it all. It is a side dish and you’ll see it everywhere when you’re visiting that beautiful, humid part of Oaxaca. Think of it as Oaxacan mashed potatoes. It’s hard to just have one scoop of the stuff because the end result is a velvety masterpiece.

Ingredients

  • Sea salt
  • pounds (2 kg) white potatoes
  • cups (200 g) carrots, peeled and chopped
  • ½ cup (65 g) peas
  • 1 cup (240 ml) mayonnaise
  • cup (210 ml) Mexican crema
  • 2 tablespoons yellow mustard
  • ¼ cup (35 g) minced white onion
  • 2 tablespoons minced fresh parsley
  • 2 large eggs, beaten
  • 1 pinch of ground nutmeg
  • 1 pinch of freshly cracked black pepper
  • 1 tablespoon butter, for greasing the baking dish

Method

Preheat the oven to 350°F (175°C).

Fill a large pot with salted water, add the potatoes and carrots, and bring to a boil. Cover and cook for about 30 minutes or until tender. Remove from the pot and let cool.

Fill another small pot with salted water and add the peas, bring to a boil, and cook until the peas are tender, about 5 minutes. Remove from the pot and reserve.

When the potatoes are warm to the touch, peel them with your hands. In a large mixing bowl, mash the potatoes with a masher until all of the potatoes are completely mashed. One by one, mix in the peas, carrots, mayonnaise, crema, mustard, onion, parsley, eggs, nutmeg, and pepper until well combined.

Butter a 4-quart (3.8 L) baking dish and spread the potato mixture evenly in it. Cover with aluminum foil and bake on the middle rack of the oven for 45 minutes. Remove the aluminum foil and continue baking for 15 minutes. Let cool a little bit before serving.