Name: Russian Salad Cake
Prep time: 65 min
Cook time: 25 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 Italian Lettuce Eva®; water; 3 potatoes, without peel, in large cubes; 2 tablespoons butter, for the potatoes; 1/2 cups whipping cream, for the potatoes; 1 1/2 cups carrot, in medium cubes, precooked; 1 cup peas, precooked; 1 1/2 cups mayonnaise, low fat; 3 tablespoons lime juice; 1/2 cups onion, finely chopped; 1/2 cups parsley; salt; pepper; 1/4 cups cherry tomato, in halves, for decoration; chives, for decoration; tostadas, to accompany

Preparation

40 mins

25 mins

Low

Cook the potatoes in a pot with enough salted hot water; once it reaches a boil, cook over medium heat for 25 minutes or until the potatoes are soft enough. Remove from heat, drain, and place in a bowl. While still hot, mash with a potato masher until smooth. Set aside. Heat the butter together with the heavy cream over medium-low heat, stirring constantly; otherwise, you risk the cream burning in the pot. Once hot, pour the mixture over the mashed potatoes, season with salt, and fold in gently. You will notice how the mashed potatoes gradually become smooth; this will be the ideal consistency to use.