Name: Roasted capsicum mash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Capsicum mash; 2 red capsicums (bell peppers); discard seeds; 1 kilogram poatoes, peeled, chopped coarsely; 1/2 cup hot pouring cream; 20 gram butter, softened

Roasted capsicum mash

Say goodbye to boring potato mash!

Serves 4

Prep

10M

Cook

20M

Total

30M

Say goodbye to boring potato mash! We’ve given classic mash some extra flavour by adding chopped roasted capsicum. Pair it with your favourite main.

Looking for more side dishes?

Ingredients

Capsicum mash

2 red capsicums (bell peppers); discard seeds

1 kilogram poatoes, peeled, chopped coarsely

1/2 cup hot pouring cream

20 gram butter, softened

Method

Capsicum mash

1.Quarter capsicums; discard seeds and membranes. Roast under hot grill (broiler), skin-side up, until skin blisters and blackens. Cover capsicum with plastic or paper for 5 minutes, then peel away skin; chop capsicum coarsely.

2.Blend capsicum until smooth. Meanwhile, boil, steam or microwave potatoes until tender; drain. Mash potato in large bowl; stir in cream and butter. Add capsicum to mash; stir until combined. Season to taste.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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