POTATO PURéE
Provided by Zarela Martinez
Categories Olive Potato Vegetable Side Bake Cinco de Mayo Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Prepare the vegetables: Have ready a medium-size saucepan of boiling salted water. Add the potatoes and cook until barely tender, 12 to 15 minutes. Lift out, letting them drain well, and peel. Set aside. Add the diced carrots to the water and cook just until crisp-tender, about 4 minutes. Scoop out with a strainer or slotted spoon, letting them drain well, and set aside. Add the peas and cook until barely tender, about 3 minutes; remove and drain.
- In a large bowl, mash the potatoes with a potato masher. Add the crema and beat with a wooden spoon to eliminate most of the lumps. Add the egg and mustard, continuing to beat until the mixture is smooth and fluffy.
- Preheat the oven to 350° F.
- In a medium-size skillet, melt the butter over medium-high heat until fragrant and sizzling but not browned. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the parsley, cook for 1 minute longer, and beat the mixture into the mashed potatoes. Stir in the carrots, peas, pickled onions, olives, and jalapeños. Taste for seasoning and add the pepper and optional salt. Transfer the mixture to a buttered 2-quart baking dish and bake 20 minutes. Serve at once.
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ShadowLineInput
[email protected]This puree was a bit bland for my taste. I think I'll add some more salt and pepper next time.
Bindu Kandel
[email protected]I'm not sure what I did wrong, but my puree turned out lumpy. I think I might have overcooked the potatoes.
Annet Mall
[email protected]This puree is the perfect side dish for a special occasion dinner. It's elegant and delicious.
Excellence Owakah
[email protected]I can't wait to try this puree with different herbs and spices. I think it would be delicious with some rosemary or thyme.
The Bigo
[email protected]I'm always looking for new potato puree recipes, and this one is definitely a keeper. It's easy to make, delicious, and versatile.
Husnul Khuluq
[email protected]This puree is a great way to use up leftover potatoes. I always have a few extra potatoes after making mashed potatoes, and this is a great way to use them up.
Shirat Nabunya
[email protected]I've made this puree several times now, and it's always a hit. It's the perfect comfort food.
siyam uddin
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but the results are amazing.
keshav kandel
[email protected]This puree is so versatile. I've used it as a side dish, a topping for shepherd's pie, and even as a filling for ravioli.
Aman Ullah Dewan
[email protected]I've never made potato puree before, but this recipe made it so easy. I'm definitely going to be making it again.
Jonathan Li
[email protected]I'm not usually a fan of potato puree, but this recipe changed my mind. It's so light and fluffy, and the flavor is amazing.
Gino4shino McGill
[email protected]I made this puree for a dinner party last night, and it was a huge hit. Everyone raved about how delicious it was.
Tembisile Hlongwane
[email protected]This potato puree is the perfect side dish for any meal. It's creamy, flavorful, and always a crowd-pleaser.
Silverline Odigwe
[email protected]I added a bit of garlic and chives to the puree, and it was delicious. I think it would also be good with some grated Parmesan cheese.
James SS
[email protected]I love that this recipe uses russet potatoes. They give the puree a really fluffy texture.
Olerato Ntikang
[email protected]I was a bit skeptical about the addition of butter and cream, but I'm so glad I tried it. It made the puree so rich and decadent.
Morgan Toney
[email protected]I've tried many potato puree recipes before, but this one is definitely my favorite. It's so simple to make, and the results are always perfect.
Anees Langah
[email protected]This potato puree recipe is a game-changer! The texture was so smooth and creamy, and the flavor was out of this world.