Oaxacan potatoes
Serves 6
Other add-ins include lightly cooked and chopped carrots, celery, onions, or fennel, or whole peas. Stir in chopped parsley or cilantro, or anything, advises Marzilli, that will "make it your own dish."
| Butter (for the dish) | |
| Salt and black pepper, to taste | |
| 3 | pounds russet or other starchy potatoes, peeled and quartered |
| 1/2 | cup sour cream |
| 1/4 | cup light cream |
| 1 | egg, lightly beaten |
| 1 | tablespoon Dijon mustard |
| 1/4 | cup tiny pickled onions |
| 1/4 | cup capers |
| 1/4 | cup green olives, sliced and pitted |
| 1/4 | cup golden raisins |
| 1 | jalapeno or other hot chili pepper, seeded and finely chopped |
2. Meanwhile, bring a large pot of salted water to a boil. Add the potatoes and let the water return to a boil. Simmer for 12 minutes or until the potatoes are barely tender. Drain them and transfer to a large bowl.
3. With a potato masher, mash the potatoes, adding the sour cream, light cream, egg, mustard, salt, and black pepper, until the mixture is creamy.
4. With a spoon, gently stir in the onions, capers, olives, raisins, and chili pepper; do not overmix.
5. Spread the potato mixture in the dish. Bake for 20 minutes or until hot. Serve hot or at room temperature. Adapted from Jim Marzilli
