Elevate your usual mashed potato with this earthy and subtly sweet take
Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

A roasted capsicum mash that contains the classic mouthfeel of mashed potato, ingrained with a sweet, peppery aftertaste that’ll make you want to come back for more.


  • 2 red capsicums (bell peppers); discard seeds
  • 1 kg potatoes, peeled, chopped coarsely
  • ½ cup hot pouring cream
  • 20 g butter, softened

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 mins, then peel away skin; chop capsicum coarsely.


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.

Download or print the recipe