Mashed Potato Cazuela
Cazuela Istmeña de Puré de Papa
Recipe Yield
6 to 8 servings
Cooking time
1 hour
Rate this recipe
Ingredients
- 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.
Comments
40comments inMashed Potato Cazuela
Kelly
Jul 31
I made this for dinner, but instead of baking, I used the mixture as a filling for tacos dorados. It turned out really well! This dish will be in regular rotation in our house. Thank you Pati! Abrazos from Tucson!
Pati Jinich
Aug 15
Wow such a great idea for Tacos de Papa Kelly, yum! Thanks for sharing 🙂
Kim Finley
Mar 13
Made these for dinner yesterday! HUGE HIT!!! VERY TASTY and for sure a make again recipe!! Olives gave potatoes and nice twist in taste!! DEFINITELY will be making these for Easter!! Thank you Pati for all your inspirations! You have changed my life!!!
Pati Jinich
Mar 14
Yay! Thanks so much Kim, this is super sweet of you!
Irenesilvahaxo@gmail.com
Jul 23
This recipe will in family’s new thanksgiving menu. Yay!!!
Pati Jinich
Oct 05
Yay, enjoy Irene!
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!
Pati Jinich
Jul 27
So happy as well you found me Gilbert, yay!
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?!?!
Pati Jinich
Jun 04
Absolutely! So glad to hear you liked it in the end 😉
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?
Pati Jinich
May 15
Yep, they are very similar and consistency is key, enjoy!
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.
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!
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.
Pati Jinich
Dec 28
Great short cut Johnny!
Johnny
Nov 25
Amazing!
Pati Jinich
Dec 28
Yay!
Christine
Apr 06
Can you make this the day before and bake it the next day?
Pati Jinich
Apr 11
Of course Christine, go ahead and enjoy 😉
Anonymous
May 08
Yummy !!! I used pickled Serrano peppers in it !!!! Sooooooo goood
Pati Jinich
May 11
Yay, serranos work fabulous as well 😉
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!
Pati Jinich
Feb 15
Thanks to you for giving it a try Christina, glad you liked it 😉
Sylvia W.
Apr 28
What is Mexican crema?
Pati Jinich
Apr 29
Oh it’s so good…here’s more about Mexican crema: http://patijinich.com/pati_2020/mexican_style_cream/
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.
Pati
Apr 27
Yay! I hope you enjoy many more recipes, Juju.
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!
Pati
Jan 31
Wow thank you so much Jennifer! I like that…”cooking angel” 😉
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
Pati
Dec 26
Thank YOU Guadlalupe! I’m so happy the whole family loves the recipes!
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!
Pati
Dec 21
I’m so happy to hear this, Mark! Thank you!
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.
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!
Gessy
Oct 16
How about the beaten egg?
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.
Ailsa
Oct 12
Can’t wait to try this recipe we saw last night – and the others too!!
Pati
Oct 12
I hope you enjoy it Ailsa!