Roasted Red Pepper Mashed Potatoes

White serving bowl with Roasted Red Pepper Mashed Potatoes, and a sprig of rosemary garnish,
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Courses:
Difficulty: Intermediate
Cooking Temp: 450  F
Servings: 8
Best Season: Suitable throughout the year
Description

Classic mashed potatoes get a vibrant upgrade with the addition of sweet, smoky roasted red peppers. Tender Yukon Gold potatoes are whipped together with the peppers until creamy and beautifully flecked with color, while plant-based butter adds richness to every spoonful. 

Fresh rosemary is gently simmered with non-dairy milk and butter, infusing the mixture with a subtle woodsy flavor before blending it into the potatoes. Creamy, savory, and just a little unexpected, these Roasted Red Pepper Mashed Potatoes make a gorgeous side dish for holidays, special dinners, or anytime your usual mashed potatoes could use a flavorful change of pace. 

Ingredients
  • 5 large Yukon Gold potatoes (peeled, and diced)
  • 2 red bell peppers (roasted, can substitute jarred)
  • 1 cup non-dairy milk
  • 1/4 cup vegan butter
  • 1 sprig of fresh rosemary (plus more for garnish, optional)
  • salt and freshly ground black pepper (to taste)
Instructions
  1. 1

    Roast the bell peppers at 450°F for 30 to 40 minutes, or broil for 10 to 12 minutes, until the skins are deeply blistered and blackened; then peel, seed, chop, and set aside.

     

  2. 2

    Scrub and peel the potatoes, then cut them into even-sized pieces or cubes so they cook evenly. Place them in a pot and cover with cold water, about 1 inch above the potatoes.

     

     

  3. 3

    Bring the water to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 10-12 minutes.

  4. 4

    Strain the potatoes and return them to the pot.

  5. 5

    Meanwhile, add the milk, butter, and rosemary to a small saucepan over medium heat.

     

  6. 6

    Bring the milk mixture to a gentle simmer, stirring occasionally, then remove from the heat. Discard the rosemary.

     

  7. 7

    Add the peppers and half of the milk mixture to the potatoes. Use a potato masher and continue mashing until the potatoes and peppers are well combined.

  8. 8

    Add more of the milk-and-butter mixture as needed until the potatoes reach the right consistency.

  9. 9
    White serving bowl with Roasted Red Pepper Mashed Potatoes, and a sprig of rosemary garnish,Season with salt and pepper to taste, transfer to a serving dish and garnish with a sprig of rosemary if desired.

Nutrition Facts

Servings 8

Serving Size 3/4 cup (approximately)

Amount Per Serving
Calories 165kcal
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 1.6g8%
Sodium 118mg5%
Potassium 585mg17%
Total Carbohydrate 24.8g9%
Dietary Fiber 3g12%
Sugars 3.1g
Protein 3g6%
Vitamin A 83 mcg
Vitamin C 48 mg
Calcium 53 mg
Iron 1.1 mg
Vitamin D 0.3 mcg
Vitamin E 1.3 mg
Vitamin K 6 mcg
Vitamin B6 0.35 mg
Folate 35 mcg
Vitamin B12 0.15 mcg
Magnesium 33 mg
Zinc 0.5 mg
Selenium 1.8 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Roasted Red Pepper Mashed Potatoes Recipe, Red Pepper Mashed Potatoes, Roasted Red Pepper Potatoes, Rosemary Mashed Potatoes
Read it online: https://sproutfulkitchen.com/recipe/roasted-red-pepper-mashed-potatoes/