jalapenoMexican cremapotato

Mashed Potato Cazuela

Mashed Potato Cazuela

Cazuela de Pure de Papa Istmeño 

Recipe Yield

6 to 8 servings

Cooking time

1 hour

Rate this recipe

4 from 6 votes


  • 3 pounds Idaho or Yukon Gold potatoes peeled and diced
  • 1/2 pound carrots peeled and cut into small dice
  • 1 cup fresh peas or thawed from frozen
  • 3 tablespoons unsalted butter
  • 1 cup chopped white onion
  • 1 tablespoon yellow mustard
  • 2/3 cup Mexican crema
  • 1 large egg lightly beaten
  • 1 teaspoon kosher or coarse sea salt
  • To taste freshly ground black pepper
  • 1/3 cup chopped manzanilla olives stuffed with pimientos or more to taste
  • 1/3 cup chopped pickled jalapeños or more to taste

To Prepare

  • Bring a large pot of salted water to a boil. Carefully drop in the diced potatoes and cook until a fork or pairing knife slides in easily, but the potatoes are still holding their shape, about 12 minutes. Remove with a slotted spoon or spider and place in a large bowl.
  • Drop in the diced carrots and cook for just one minute, remove and set aside in a smaller bowl. Finally drop in the peas and cook for one minute, then remove and place in the bowl with carrots.
  • Melt the butter in a small skillet over medium heat. Once it sizzles, add the onion and cook until wilted, stirring occasionally, about 3 to 4 minutes. Remove from the heat.
  • Pre-heat the oven to 350 degrees Fahrenheit.
  • Add the cooked onions, mustard, cream, egg, salt and pepper to the bowl with the potatoes, and gently mix and mash until well incorporated. Add the peas, carrots, olives and pickled jalapeños and mix well. Scrape into a 9” x 11” baking dish or into small individual ramekins.
  • Bake for 20 to 25 minutes, until the top has slightly browned. Serve or keep warm.


36comments inMashed Potato Cazuela

  1. Irenesilvahaxo@gmail.com

    Jul 23

    This recipe will in family’s new thanksgiving menu. Yay!!!

    1. Pati Jinich

      Oct 05

      Yay, enjoy Irene!

  2. Gilbert Finger

    Jul 16

    They look spectacular and I can’t wait to make some.
    I love all Mexican foods as do my entire family.
    So happy I found your site.
    Thank You!

    1. Pati Jinich

      Jul 27

      So happy as well you found me Gilbert, yay!

  3. Daniel Pettus

    May 22

    Came out a bit dry for my taste. I probably baked too long. Added additional crema, heavy cream, and salted butter to “re-hydrate”, and came out great!!! What doesn’t taste better with more cream and butter?!?!

    1. Pati Jinich

      Jun 04

      Absolutely! So glad to hear you liked it in the end 😉

  4. Demarie

    May 08

    This was fabulous! Just enough zing and total comfort food. Question for you, Pati: store was out of Mexican Crema, so I got Salvadoran. There was also Guatemalan and some other kind. The calories and ingredients looked the same, and it seemed like Mexican crema I’d had previously. Do they vary in flavor or consistency? Maybe they carry the country name so people from there feel a connection to their homeland?

    1. Pati Jinich

      May 15

      Yep, they are very similar and consistency is key, enjoy!

  5. Bree

    Jan 06

    I made this for our Christmas meal with chicken mole poblano, roasted Mexican zucchini and arugula avocado salad with date and walnut vinaigrette and for dessert I made the mango lime tart. All were your recipes and it was a fantastic meal. I will be using more of your recipes. Thank you for sharing your recipes. I was impressed I bought all 3 of your cook books.

    1. Pati Jinich

      Jan 07

      Bree thanks so much! Love that you decided to make a full menu out of my recipes 🙂 So happy you guys enjoyed them. Hugs to all!

  6. Johnny

    Nov 28

    Amazing!! Best mashers ever, I cheated a little by buying prepared mashers from Whole Foods because I had to work on Thanksgiving Day, finished them off at home and they were delicious.

    1. Pati Jinich

      Dec 28

      Great short cut Johnny!

  7. Johnny

    Nov 25


    1. Pati Jinich

      Dec 28


  8. Christine

    Apr 06

    Can you make this the day before and bake it the next day?

    1. Pati Jinich

      Apr 11

      Of course Christine, go ahead and enjoy 😉

  9. Anonymous

    May 08

    Yummy !!! I used pickled Serrano peppers in it !!!! Sooooooo goood

    1. Pati Jinich

      May 11

      Yay, serranos work fabulous as well 😉

  10. Christian S

    Feb 12

    I’m from Oaxaca and never had heard of this Cazuela until I saw your show. I made it and it was incredible. Thank you!

    1. Pati Jinich

      Feb 15

      Thanks to you for giving it a try Christina, glad you liked it 😉

  11. Sylvia W.

    Apr 28

    What is Mexican crema?

    1. Pati Jinich

      Apr 29

      Oh it’s so good…here’s more about Mexican crema: http://patijinich.com/pati_2020/mexican_style_cream/

  12. Juju

    Apr 26

    Made this twice and each time served it with Axis Chops. Wonderful !
    So easy to prepare and can be reheated. It gives the dish a festive look. I agree the olives add a interesting flavor you don’t expect.

    Will be trying more of Pati recipes.

    1. Pati

      Apr 27

      Yay! I hope you enjoy many more recipes, Juju.

  13. Jennifer

    Jan 31

    If you love potatoes, you will love this. The added flavors all extend and compliment the potato flavor. The carrots and peas turn the dish into more than mere mashed potatoes. The jalapenos and olives give a little surprising burst of flavor. And do try to get the Mexican crema instead of sour cream. It has a special flavor all its own.
    My family could not stop eating this at dinner.
    Pati has become our “cooking angel.” Thank you Pati!

    1. Pati

      Jan 31

      Wow thank you so much Jennifer! I like that…”cooking angel” 😉

  14. Guadalupe Hernandez

    Dec 26

    Dear pati i have cooked several of your recipes and my husband and son love them thank you love your show

    1. Pati

      Dec 26

      Thank YOU Guadlalupe! I’m so happy the whole family loves the recipes!

  15. Mark

    Dec 20

    Hi Pati, I made this for my wife and mom while they were out Christmas shopping. To make a long story short, they ate 1/2 the 11×9 pan for lunch and had more as the side for dinner. I included some corn just for a touch of sweetness when I cooked the peas. That’s two recipes I’ve made from this site in two days (Oaxacan Chicken) with the ingredients for a third already on hand! Keep the flavor coming!

    1. Pati

      Dec 21

      I’m so happy to hear this, Mark! Thank you!

  16. Sofie

    Nov 19

    Pati, in the past, I’ve always made mashed potatoes by boiling the potatoes with the skin on, whole. I cut a ring around the potato before boiling so the skin is easier to remove. Do you still prefer to boil the potatoes peeled and diced? Thank you kindly and I am excited to make this for Thanksgiving. Do you have a vegan substitute for the egg and Mexican crema? I was thinking avocado.

    1. Pati

      Nov 19

      Hi Sofie, I do! But you can also adapt the recipe to your liking. You can skip the egg and Mexican crema, and add what you use for vegan substitute to help bind the mixture together, as long as it is neutral tasting. It could be as simple as vegetable stock!

  17. Gessy

    Oct 16

    How about the beaten egg?

    1. Pati

      Oct 20

      You add the egg to the cooked onions, mustard, cream, salt and pepper and all of that to the bowl with the potatoes. Then mix and mash it all until well incorporated. Then add the peas, carrots, olives and pickled jalapeños and mix well and put it into the baking dish.

  18. Ailsa

    Oct 12

    Can’t wait to try this recipe we saw last night – and the others too!!

    1. Pati

      Oct 12

      I hope you enjoy it Ailsa!

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