Mashed potatoes with roasted vegetables… a lovey way to dress up plain mashed potatoes.
We have started a new year of birthday celebrations with our kids. Although our kids are adults now and a couple of them are married, we still come together to celebrate their birthdays and the in-law kids birthdays too. Celebrating life was always a big tradition when I was growing up. I love this tradition and I try to carry it on with our family. I am hoping as time passes that our kids will carry on this tradition with their own families.
I have talked about this on my blog before… when we celebrate birthdays I let the person celebrating their birthday pick what they would like on the menu for their celebration. This time around we were celebrating two birthdays our daughter Lisa and her husband Doug. They both love mashed potatoes, but I wanted something a little more than the traditional mashed potatoes that my family usually finds on the table.
I decided to dress the potatoes up with flavors that I used in my potato fritters, that I made a while back. I love the flavor of peppers, onion, and garlic with my potatoes, they’re even better when you roast them. That is exactly what I did. I took red and green peppers, onions, and garlic and roasted them until they were tender and a bit charred. Once they were cooled they were run through the mini food processor so that they were chopped finely. I folded these tasty bits of roasted vegetables into the creamy mashed potatoes along with sour cream.
It’s amazing how these bits of roasted vegetables brought so much flavor to the potatoes. I think these potatoes may become a tradition in our family too.
Mashed Potatoes with Roast Vegetables
- 1/2 medium red pepper
- 1/2 medium green pepper
- 1/4 medium onion
- 2 cloves garlic
- Olive oil
- 2 to 3 pounds of potatoes
- Salt to taste
- 3/4 cup milk more or less - to get them to the creamy stage
- 1/2 cup sour cream
- Cut the peppers and onions into wide strips, leave the cloves of garlic whole. Place on a baking sheet that has been lined with aluminum foil. Drizzle the vegetables with olive oil. Place the baking pan in the oven that has been preheat to 400 degrees F. Roast for about 40 minutes or until the vegetables are tender and a bit charred. Remove from oven and cool completely. Place the cooled roasted vegetables into a food processor (a mini one works perfect) pulse until the vegetables are in small piece you don't want to puree them. Set aside until they are needed.
- Peel potatoes cut into small chunks. Cover with water and add salt to taste. Cook until the potatoes are fork tender. Drain the water completely. With a electric hand mixer or a potato masher start to mash the potatoes. Add the milk gradually until you have the right consistency. Fold the sour cream and roasted vegetables, serve immediately.