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1
Prepare the vegetables: Have ready a medium-size saucepan of boiling salted water.
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2
Add the potatoes and cook until barely tender, 12 to 15 minutes.
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3
Lift out, letting them drain well, and peel.
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4
Set aside.
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5
Add the diced carrots to the water and cook just until crisp-tender, about 4 minutes.
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6
Scoop out with a strainer or slotted spoon, letting them drain well, and set aside.
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7
Add the peas and cook until barely tender, about 3 minutes; remove and drain.
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8
In a large bowl, mash the potatoes with a potato masher.
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9
Add the crema and beat with a wooden spoon to eliminate most of the lumps.
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10
Add the egg and mustard, continuing to beat until the mixture is smooth and fluffy.
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11
Preheat the oven to 350 F.
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12
In a medium-size skillet, melt the butter over medium-high heat until fragrant and sizzling but not browned.
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13
Add the onion and cook, stirring, until the onion is translucent, about 3 minutes.
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14
Add the parsley, cook for 1 minute longer, and beat the mixture into the mashed potatoes.
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15
Stir in the carrots, peas, pickled onions, olives, and jalapenos.
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16
Taste for seasoning and add the pepper and optional salt.
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17
Transfer the mixture to a buttered 2-quart baking dish and bake 20 minutes.
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18
Serve at once.
