“I was looking for something to make with South of the Border Stuffed Bell Peppers and this is what I came up with.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 190C/375°F.
  2. Cut the top off the garlic bulb and place on an 8" square of tin foil. Drizzle with the olive oil and gather up the foil around the garlic like a parcel. Bake for 45 minutes and remove. Allow to cool. (This step can be done early in the day - just let garlic sit in foil until ready to use).
  3. Place potatoes into a large saucepan with cold water and salt. Bring to a boil and let cook for 15-20 minutes until tender.
  4. In the meantime, mix together the butter, chili pepper, tomato puree, oregano, cilantro, chili powder, paprika and cayenne.
  5. When potatoes are cooked, drain the water. Mash the potatoes a bit.
  6. Remove the garlic from the foil and squeeze out all the garlic pulp into the potatoes then add the butter and spice mixture. Mash to combine.
  7. Add milk and cheese and mash together so that the cheese melts. Season as needed.
  8. Serve immediately.

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