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5 pounds potatoes, peeled and quartered
8 tablespoons butter, divided
1/2 cup chopped green bell pepper
1/2 cup chopped roasted red pepper
1/2 cup chopped onion
2 to 3 cloves garlic, minced
1/4 cup chopped fresh parsley
3/4 cup heavy cream
1/4 pound processed cheese, cubed
Salt and pepper, to taste
Instructions
8 tablespoons butter, divided
1/2 cup chopped green bell pepper
1/2 cup chopped roasted red pepper
1/2 cup chopped onion
2 to 3 cloves garlic, minced
1/4 cup chopped fresh parsley
3/4 cup heavy cream
1/4 pound processed cheese, cubed
Salt and pepper, to taste
1. In a large saucepan, boil potatoes until tender.
2. Meanwhile, heat 4 tablespoons butter and sauté peppers and onions until tender. Add garlic and parsley.
3. Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish.
4. Drain potatoes. Return them to saucepan and add sautéed vegetables, remaining butter, cream, cheese, salt and pepper. Mash together until most of the lumps are gone. This dish is not meant to be creamed. Spoon into prepared dish. Bake for about 45 minutes, until potatoes begin to turn golden. Serves 8 to 10.
This recipe first appeared in American Profile magazine.
2. Meanwhile, heat 4 tablespoons butter and sauté peppers and onions until tender. Add garlic and parsley.
3. Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish.
4. Drain potatoes. Return them to saucepan and add sautéed vegetables, remaining butter, cream, cheese, salt and pepper. Mash together until most of the lumps are gone. This dish is not meant to be creamed. Spoon into prepared dish. Bake for about 45 minutes, until potatoes begin to turn golden. Serves 8 to 10.
