Name: Capsicum mash
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 large red capsicums (bell peppers) (700g); 1 kilogram (2 pounds) potatoes, chopped coarsely; 1/2 cup (125ml) pouring cream; 40 gram (1½ ounces) butter

Ingredients

2 large red capsicums (bell peppers) (700g)

1 kilogram (2 pounds) potatoes, chopped coarsely

1/2 cup (125ml) pouring cream

40 gram (1½ ounces) butter

Method

1.Quarter and seed capsicums; roast on oiled heated grill plate (or grill or barbecue) until lightly charred. Slice thinly.

2.Meanwhile, boil, steam or microwave potato until tender; drain. Mash with cream and butter until smooth; stir in capsicum.

For perfectly creamy mash, push the cooked potato through a ricer or fine sieve into a medium bowl then stir in the butter and warmed cream. Stir crumbled feta or goat’s cheese into the mash for extra richness.
Note

Women's Weekly Food

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