Roasted Red Pepper Sour Cream Mashed Potato and Rutabaga

I rarely make a regular mashed potato. I’m always adding little things to it. It started with the idea of roasted garlic. Then came caramelized onions, other root veg like celeriac, carrot or rutabaga along with the potato and mashed. This fall it branched into things like roasted Brussels sprouts or caramelized cabbage.
The most recent addition to mashed potatoes that I’ve done has quickly become a Sunday dinner favourite: Roasted red peppers blended with sour cream and mashed into cooked potatoes and rutabaga. The double hit of sweetness from the peppers and rutabaga makes these “mashies” a perfect side to any meat dish: chicken, beef or pork roast or even a nice piece of grilled fish.

Roasted Red Pepper Sour Cream Mashed Potato and Rutabaga
Recipe type: Appetizer
  • 750g (1-1/2 lb) potatoes (like Russet, Yukon Gold or your favourite starchy potato)
  • 750g (1-1/2 lb) rutabaga, peeled and chopped
  • 2 tsp salt
  • 2 medium red bell peppers
  • ⅓ cup sour cream
  • 2 Tbsp cold pressed/extra virgin oil
  • ⅓-1/2 cup milk (depending on the dryness of the potatoes)
  • 1 tsp salt
  1. Preheat oven to 190C/375F. Line a baking sheet with parchment paper. Place the peppers on the baking sheet and roast in the preheated oven for 40-45 minutes or until the skin has blackened on all sides. Remove from the oven, place the peppers in a bowl, cover with plastic wrap and allow to steam and cool for 10 minutes. Remove the skin, stem and seeds and tear the peppers into strips. Set aside.
  2. Place the potatoes and rutabaga in a large pot. Cover with water. Season water with 2 tsp salt. Cover the pot with a lid and bring to a boil over medium high heat. When it comes to a boil, reduce the heat to low and simmer for 20 minutes or until the potatoes and rutabaga are soft.
  3. While the potatoes are cooking, place the roasted peppers, sour cream and oil in a food processor or blender. Purée until smooth.
  4. When the potatoes and rutabaga are cooked, drain the water away. Mash the potatoes and rutabagas until chunky smooth. Add the roasted pepper purée and mash more to combine into the mash uniformly. Add ⅓ cup of milk and mash more until the mixture becomes smoother. If the potatoes are drier, which can happen in the winter months with older potatoes, you may need to add upwards of ½ cup milk total. Serves 4-6 as a side for a roast meat dinner.