Roasted Red Pepper and Rosemary Whipped Potatoes

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If you love potatoes, and who doesn't? - Then you're going to love this recipe! It's whipped potatoes elevated plus a million times ten in flavor!

5 large Yukon Gold potatoes, peeled and diced
2 roasted red bell peppers
1 cup non-dairy milk
1/4 cup vegan butter
1 sprig of rosemary, plus more for garnish (optional)
salt and freshly ground black pepper to taste

Add the diced potatoes to a large pot of cold water.

Bring the water to a boil over medium-high heat. Cook until the potatoes are fork-tender.

Strain the water and return the potatoes to the pot.

In the meantime, add the milk, butter, and rosemary to a small saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Remove from heat and set aside.

Prepare the bell peppers by removing the skin and seeds. Slice them into small strips and add them to the pot. Eliminate the rosemary from the milk mixture, and add half the milk mixture to the pan. Mix with an electric hand mixer until the potatoes and peppers are well combined.

Continue mixing, adding the milk and butter mixture as needed until the potatoes reach the right consistency.

Season with salt and pepper to taste, and enjoy!