Potato Purée from The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart by Zarela Mar

Ingredients

• One 3-ounce jar (½ cup) pitted green brined olives, drained and sliced
• ¼ cup (or to taste) pickled jalapeño chiles, drained and finely chopped
• Freshly ground black pepper
• ½ teaspoon salt (optional)
• One 3-ounce jar pickled pearl onions, drained
• ¼ cup minced Italian parsley leaves
• 1 medium onion, finely chopped
• 4 tablespoons (½ stick) unsalted butter
• 2 teaspoons prepared yellow mustard, or to taste
• 1 large egg, beaten
• ¾ cup Mexican crema or heavy cream
• 1 cup tiny new peas, fresh or frozen
• 2 medium carrots, peeled and cut into ¼-inch dice
• 6 medium russet or other starchy potatoes (about 2½ to 3 pounds), scrubbed and quartered but unpeeled