Creamed Potatoes with Fresh Irish Peppers


  • Wash and peel the potatoes then cut into even size pieces. Boil or steam until fully cooked. This will take from 15 to 25 minutes depending on their size.
  • Meanwhile, wash the peppers, remove the stalk and seeds. Chop the flesh into fine dice then set aside.
  • For the boiling method: When the potatoes have cooked drain away the water then, return briefly to a low heat to dry a little.
  • Mash the potatoes or pass them through a potato ricer. Try to keep them as warm as possible.
  • Heat the cream or milk together until the butter has melted then gradually pour into the cooked potatoes. Stir continuously until a smooth creamy consistency is reached.
  • Stir in the diced peppers. Season with salt and ground white pepper.
  • Serve in a vegetable dish. Use a pallet knife to decorate the surface. Garnish with a sprinkling of chopped parsley to serve.


  • 1kg Potatoes, Rooter or Maris Piper
  • 40g Pure Irish Butter
  • 150ml approx. Fresh Milk or Cream
  • Salt & ground White Pepper
  • 1 Keeling’s Irish Red Pepper
  • 1 Keeling’s Orange or Yellow Pepper
  • Finely chopped Parsley for garnish
  • Salt & White Pepper


I have a passion for peppers and I love Keeling’s Irish Peppers. They come from the area where I grew up so I’m really proud to use them.