Roasted capsicum mash

Say goodbye to boring potato mash!

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


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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