Instructions: Cut the potatoes in quarters. Steam them along with the carrots until tender, about 30 minutes.

Mash these together with a potato masher, adding a little salt and a lot of pepper, until smooth. The mixture will be finely mashed, but the carrots will show like flecks. Add the jalapenos and peas.

The salad will be soft - no cubes of potato - and can be scooped into little mounds.

This recipe yields 6 to 8 servings.

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