Quick & Easy

Capsicum mash

Thinly sliced chargrilled capsicum tastes fantastic in a buttery, creamy mash. Add crumbled goat's cheese for extra flavour and decadence.
capsicum mash



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.


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