MASHED POTATOES WITH RED BELL PEPPERS
2 large red bell peppers
4 large russet potatoes
2/3 cup whipping cream, scalded
4 tablespoons unsalted butter
Sea salt to taste and freshly ground white pepper
Make a red pepper puree by steaming the whole peppers until they are soft and running them through a food mill to separate the skin and seeds. Alternatively, peel the soft peppers, remove the seeds by hand, and puree the flesh in a food processor or blender. Reserve the puree.
Peel and cut the potatoes into 1" dice. Cover with cool water in a saucepan.
Bring the water to a simmer and cook the potatoes, uncovered until tender, about 20 minutes. Remove the potatoes to a food mill or bowl to mash by hand.
Thin the mashed potatoes with the pepper puree, cream and butter. Season to taste with salt and pepper. Serve with a ladle of Brown Sauce.
Yield: 6-8 servings