Capsicum mash

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

  • 40 mins cooking
  • Serves 6
  • Print


Capsicum mash
  • 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


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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