Roast Pepper and Onion Mashed Potato recipe by Buckingham’s restaurant Derby

Roast Pepper and Onion Mashed Potato recipe by Nick Buckingham A rich and savoury take on mashed potatoes, this version provides a hearty accompaniment to a meat dish with an extra touch of sophistication. The added flavours of roasted pepper and onion bring complexity to this favourite potato comfort food and the cream makes it rich, smooth and velvety. It can be prepared earlier in the day and reheated on the stove if required. Amount 8 Portions Ingredients 1 kg / 2lb Potatoes 110g / 4oz Butter 55g / 2 oz / 4 tablespoons Fresh Cream 110g / 4 oz Sweet Red Pepper (cut into thin slices) 110g / 4 oz Onions (cut into thin slices) Seasoning Method Peel the potatoes and cut into large pieces. Put the potatoes in to a pan of cold salted water and bring to the boil. Simmer for twenty minutes until just tender. Drain well allowing the steam to rise off and then hand mash until smooth, before adding any liquid or butter. Pan fry the thinly sliced onions and red pepper in the butter until soft. Add to the potato with all the butter and liquid from the pan and beat in with the cream. Season with care Reheat when required in pan on stove Points to Watch Make sure the consistency is correct. It should be soft and fluffy, but not gluey. Always mash the potatoes while they are still hot. Do not add the butter or cream until the potatoes are fully mashed. View Nick Buckingham’s restaurant with one table, book online or call 01332 925 016. read more of Nick Buckingham’s incredible recipes

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