Roasted capsicum mash

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


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


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.

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