Roasted Peppers Mashed Potatoes

Roasted Peppers Mashed Potatoes
i’m not the biggest fan of mash – though my better half definitely is. he likes everything mashed or pureed, from potato mash to celery mash and pumpkin and everything in between. so, occasionally, i’ll venture into mash land, and this particular time, we came up with a fantastic combination, that even won me over. mash can not possibly get any better. the creamy potatoes are married with the smokey, spicy peppers, and suddenly, you’ve got an middle eastern inspired, lush vegetarian dish, that’s anything but boring (inspite of the missing meat). vegetarian how i like it.

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roasted pepper mashed potatoes
a new favorite

3-4 large floury potatoes, peeled and in large pieces
1/2 l milk
1 garlic clove, finely chopped
2 tbsp. butter
nutmeg, salt, pepper
2 red peppers, in fourth and deseeded
1 green, longish pepper (from the turkish shop), in fourth and deseeded
2 garlic cloves, finely chopped
50 g black olives, finely chopped
1 handful parsley, finely chopped
2 tbsp. olive oil
4 tbsp. butter
1 tbsp. paprika flakes (spicy)
1/2 tsp. tomato puree
1/2 tsp. maldon sea salt
parsley for garnish

cook the potatoes in salted water until tender, drain and put back in the pan. let them sit there to evaporate, without the lid covered. heat milk in a separate pan, add garlic, salt, pepper and musk. when hot, stir in the butter. now either put the potatoes into the hot milk and mash with a potato masher or work through a passe-vite. stir well to combine, the mash should be fluffy. adjust seasoning with nutmeg, salt and pepper and keep warm.

in the meantime, prepare the smokey peppers. quarter and deseed them and bake – skin sides up – on a baking sheet lined with parchment at maximum top heat for 10 to 15 minutes, until the skin is black and blisters. remove from oven and cover the peppers with a humid kitchen towel. let cool a litle, then remove the skin from the peppers. finely cut them.

heat butter and olive oil in a pan. sweat the garlic in it, then add the chopped, roasted peppers, olives and finely chopped parsley. add the tomato puree (for a litle red kick) and the pepper flakes. the butter should now be red, hot and spicy and smell smokey and divine! season with salt and pepper.

to serve, combine the potato mash with the pepper mix, garnish with a parsley leaf and serve immediately.

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