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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