Name: Papa Istmeña (Baked, Isthmus-Style Mashed Potatoes)
Yield: Serves 8
Cuisine: Mexico
Ingredients: 4½ pounds (2 kg) white potatoes; ⅞ cup (210 ml) Mexican crema; 1½ cups (200 g) carrots, peeled and chopped; 2 tablespoons yellow mustard; 1 tablespoon butter, for greasing the baking dish; 2 large eggs, beaten; ½ cup (65 g) peas; 2 tablespoons minced fresh parsley; Sea salt; ¼ cup (35 g) minced white onion; 1 pinch of freshly cracked black pepper; 1 cup (240 ml) mayonnaise; 1 pinch of ground nutmeg

Preparation info

Serves
8

Difficulty
Easy

Appears in

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.