Best Puree De Papas Mashed Potatoes Recipes

Potato Purée image

Provided by Zarela Martinez

Yield Makes 6 servings

Number Of Ingredients 14

6 medium russet or other starchy potatoes (about 2 1/2 to 3 pounds), scrubbed and quartered but unpeeled
2 medium carrots, peeled and cut into 1/4-inch dice
1 cup tiny new peas, fresh or frozen
3/4 cup Mexican crema or heavy cream
1 large egg, beaten
2 teaspoons prepared yellow mustard, or to taste
4 tablespoons (1/2 stick) unsalted butter
1 medium onion, finely chopped
1/4 cup minced Italian parsley leaves
One 3-ounce jar pickled pearl onions, drained
One 3-ounce jar (1/2 cup) pitted green brined olives, drained and sliced
1/4 cup (or to taste) pickled jalapeño chiles, drained and finely chopped
Freshly ground black pepper
1/2 teaspoon salt (optional)

Steps:

Prepare the vegetables: Have ready a medium-size saucepan of boiling salted water. Add the potatoes and cook until barely tender, 12 to 15 minutes. Lift out, letting them drain well, and peel. Set aside. Add the diced carrots to the water and cook just until crisp-tender, about 4 minutes. Scoop out with a strainer or slotted spoon, letting them drain well, and set aside. Add the peas and cook until barely tender, about 3 minutes; remove and drain.
In a large bowl, mash the potatoes with a potato masher. Add the crema and beat with a wooden spoon to eliminate most of the lumps. Add the egg and mustard, continuing to beat until the mixture is smooth and fluffy.
Preheat the oven to 350° F.
In a medium-size skillet, melt the butter over medium-high heat until fragrant and sizzling but not browned. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the parsley, cook for 1 minute longer, and beat the mixture into the mashed potatoes. Stir in the carrots, peas, pickled onions, olives, and jalapeños. Taste for seasoning and add the pepper and optional salt. Transfer the mixture to a buttered 2-quart baking dish and bake 20 minutes. Serve at once.

Papas (Mexican Mashed Potatoes image

Provided by alimel_01

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 lbs red potatoes
1/4 cup butter
1/2 cup sour cream
1 jalapeno pepper
1 anaheim chili
1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon pepper
16 ounces velvetta mexican cheese

Steps:

Roast jalapeno pepper & anaheim chili pepper on a grill pan on the stove. place peppers on the grill until they begin to blister, then turn them over. When blistered on both sides, remove from grill.
Allow peppers to cool until you can work with them with your hands. Peel peppers, remove seeds, and puree.
While peppers are roasting, peel potatoes, cut in small water, and boil until fork tender (12-15 minutes).
When potatoes are done, drain.
Put potatoes back in pot and add the butter.
Mash butter into potatoes with either a hand held masher or an immersion blender.
Add the sour cream, pureed peppers, salt, pepper, and garlic powder.
Melt the Velvetta Mexican Cheese in the microwave and then add to potatoes.
Mix all the ingredients together. You can add more salt, pepper, garlic, or hot pepper based on your tastes!

Puree de Papas (mashed potatoes) image

Provided by Lynn Clay

Categories Potatoes

Time 35m

Number Of Ingredients 6

Steps:

1. Wash the potatoes, peel, and cut them in equal sizes so they cook evenly.
2. Place the potatoes in a pot with cool water and salt. Bring the pot to medium heat and boil until the potatoes are soft.
3. Test potatoes by sticking a fork in them to test for doneness.
4. Drain the water off the potatoes. Immediately add the butter and cream to the potatoes.
5. Mash the potatoes with a hand mixer until all the lumps are gone Whip the potatoes until light and fluffy.
6. Add salt and pepper to taste.