In My Kitchen: Papa Istmeña

I love Oaxacan food, which is full of fresh vegetables and produce with rich and fatty flavorings – the best of both worlds! Oaxacan food also tends to be very vegetarian-friendly.

This Oaxacan twist on mashed potatoes hails from the Isthmus region of Oaxaca. Try it out this holiday season to give your guests a tasty deviation from the regular potato dishes!

You’ll need:

  • 4 1/2 pounds white potatoes
  • 1 1/2 cups carrots, peeled and chopped
  • 1/2 cup peas
  • 1 cup mayonnaise
  • 1 cup Mexican crema
  • 1/4 cup minced white onion
  • 2 tablespoons parsley, minced
  • 2 large eggs, beaten
  • 1 tsp ground nutmeg
  • 1 tsp black pepper
  • 1 tablespoon butter

Instructions:

1. Preheat oven to 350 degrees.

2. Fill a large pot with water, salt, potatoes and carrots and bring to a boil. Cover and cook for 30 minutes or until tender. Drain and let cool.

3. 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. Drain and set aside.

4. When the potatoes are warm (not hot), peel them with your hands. In a large mixing bowl, mash the potatoes until all the potatoes are completely mashed.

5. One by one, mix in peas, carrots, mayonnaise, crema, onion, parsley, eggs, nutmeg and pepper until well combined.

6.Butter a 4-quart baking dish and spread the potato mixture evenly. Cover with aluminum foil and bake on the middle rack for 45 minutes. Remove the aluminum foil and continue baking for 15 minutes. Let cool and serve!

Source: Adapted from a recipe by Bricia Lopez

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