This unbelievably creamy, satisfying and more-ish dish is a fabulous side and it’s very hard not to go back for seconds
Serves about 8
4 1/2 lbs pounds Idaho or Yukon Gold potatoes, peeled and diced
1 1/2 cups carrots, peeled and cut into small dice
1/2 cup fresh or frozen and thawed peas
1/3 cup chopped green olives stuffed with pimentos
1 cup mayonnaise
7/8 cup Mexican crema
1 cup diced onion
2 tbsp minced fresh parsley
3 tablespoons unsalted butter
1 good pinch ground nutmeg
1 cup chopped white onion
1 tablespoon yellow mustard
2 large eggs, 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
Pre-heat the oven to 350 F
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 15 minutes. Remove with a slotted spoon and place in a large bowl.
Add the carrots, and cook until fork tender, remove with a slotted spoon and reserve.
Add the peas to the same pot, bring to the boil, cook for 5 mins, drain and reserve the peas.
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.
Mash the potatoes with a masher, then add to the potatoes all the other ingredients and gently mix well.
Scrape into a buttered 9” x 11” baking dish or into small individual buttered ramekins. Cover with aluminum foil and bake for 40 mins, the uncover and bake for 15 more mins.
Let cool a bit befre serving
Bake for 20 to 25 minutes, until the top has slightly browned.
Serve or keep warm.