Go Back

Red Pepper Mashed Potatoes


  • 3 large Russet Potatoes (about 1.5-2 lbs)
  • 2 red bell peppers
  • 8 oz butter
  • 1 c heavy cream
  • Salt and Pepper to taste


  1. Set oven rack on top and pre-heat on Broil.

  2. Cut peppers in half lengthwise. Remove stem, core and seeds. Place peppers facedown on baking sheet. Broil until outer skin is blackened, about 10-12 minutes.

  3. Put charred peppers in Ziplock bag. Allow to sweat for ~ 20 minutes.

  4. Peel all skin off of bell peppers – peppers should be soft and easy to blend.

  5. Blend the peppers in a blender or with a stick blender. Add salt and pepper to taste.

  6. Peel potatoes, cut into 2-inch cubes and boil for 15-20 minutes until fork tender. Drain and return to the pot.

  7. Mash the potatoes into desired consistency.

  8. Fold butter and cream into the potatoes.

  9. Fold bell peppers into the potatoes

  10. Add salt and pepper to taste.