Spicy cheese mashed potatoes with brunoise of colorful peppers

Ingredients for 4 servings:

• 1 kg potatoes, floury, peeled and quartered
• 4 bell peppers, red, yellow, green, orange – 1/4 of each
• 60 g butter, soft
• ½ liter of milk
• 1 package of processed cheese (Chester slices)
• possibly broth, granulated
• Cayenne pepper
• salt and pepper
• possibly salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

delicious with breaded fish or veal

Boil the potatoes in salted water or broth for about 20 minutes until tender. In the meantime, wash the bell peppers, pat them dry, and cut them into very small cubes (brunoise). Set aside. Heat the milk, drain the potatoes, and let them evaporate. Add the warm milk to the potatoes and mash them with a potato masher (do not use an immersion blender, as this will make the mashed potatoes soapy). Stir the butter into the mashed potatoes. Cut 5 slices of cheese (or more to taste) into small pieces and fold them into the hot mashed potatoes. The cheese should melt completely into the mashed potatoes. Season with cayenne pepper and pepper, adding salt if desired (careful: the processed cheese is already quite salty). Serve the dish and garnish with the raw bell pepper brunoise. Any other processed cheese can be used, although Chester has a particularly tangy flavor. If the puree is used as a side dish to fish or meat, it is enough for more people.