ChefXi OfficialA unique blend of creamy mashed potatoes featuring 75% baby pearl potatoes for texture and 25% Russets for fluffiness, folded with smoky roasted red peppers and garlic.
Place both the pearl potatoes and cubed Russets in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Starting with cold water ensures the potatoes cook evenly.
While potatoes boil, mash your roasted garlic into a smooth paste and finely dice the roasted red peppers. Warm the milk and butter together in a small saucepan.
Drain the potatoes well and return them to the pot. Mash them to your desired consistency—since we are using pearl potatoes, a slightly rustic texture is beautiful.
Fold in the warm milk-butter mixture, the roasted garlic paste, and the diced red peppers. Season with salt to taste and serve warm.
The red peppers add a beautiful confetti look and a subtle sweetness.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.