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.
Fill a large pot with salted water, add the potatoes and carrots, and bring to a boil. Cover and
Fill another small pot with salted water and add the peas, bring to a boil, and
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 (
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