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Mashed Potatoes and Roasted Red Pepper Sauce

Mashed Potatoes and Roasted Red Pepper Sauce


  • (This product is available at
  • (This product is available at
  • (This product is available at


Place the potatoes and 1 tablespoon salt in a medium saucepan and cover with 2 inches of cold water.

Cook for 25-30 minutes until the potatoes are very soft.

When the water boils, add the garlic to the water and cook for another 2-3 minutes.

Remove the garlic from the water using a slotted spoon, cool slightly and then roughly chop.

Place the almonds, garlic and half a cup of oil in the food processor. Pulse until the mixture turns into a thick paste. Transfer the paste to a large bowl and reserve.

After washing the food processor, add Berrak roasted red pepper, parsley, chili pepper, 2 tablespoons of oil and salt. Pulse until the mixture is smooth.

Drain well and cool slightly until the potatoes become soft.

Peel the potatoes and mash them using a masher.

Place the mashed potatoes into the bowl with the almond mixture. Add 2 teaspoons of salt and gently stir the potato and almond mixture until well combined.

Mix lemon juice, vinegar and half a glass of water. Add more salt if necessary according to your taste.

Place the potato mixture in a shallow serving bowl and make a hole in the center with a spoon. Fill it with the red pepper sauce you prepared and drizzle lightly with olive oil. Serve warm or at room temperature.

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