Tuesday, November 1, 2011

Mashed potato-stuffed peppers

This was a grand idea on Matt's part, stuffing raw red peppers with homemade mashed potatoes. The sweet and crunchy pepper makes a healthy bowl to hold the creamy, buttery mashed potatoes. Pretty healthy side, too.

Mashed Potato-Stuffed Peppers
Makes 4 servings

2 red peppers, sliced in half lengthwise (remove stem and seeds)
4 red potatoes (I call them new potatoes)
Salt and pepper
Garlic and onion powder
1-2 TB margarine/butter
1/3 cup milk (dairy or non-dairy)
1/4 cup fresh chives, chopped
1/4 cup mushrooms, chopped

In a pot of salted water, boil the potatoes until tender. In a pan, saute mushrooms in 1 TB of butter/margarine for a few minutes, until tender.

Drain water from the pot. Using a potato masher or a wooden spoon (or mixer), mash potatoes.

Add salt and pepper, seasonings, margarine/butter, and milk. Stir. Fold in mushrooms and chives. Stuff peppers and serve soon after.

This can easily be made ahead of time for a dinner party (big or small) by preparing the potatoes and putting them in a large, covered bowl to keep warm. This was tasty, delicious, and I can't wait to see what other varieties of mashed potatoes we can come up with. Great job, Matt. Perfect with salmon and crab cakes!

Hope your Tuesday is looking sunny. Happy eating!