Ingredients:

• 2 pounds Idaho® russet potatoes
• 1 tablespoon olive oil
• ¼ cup red bell pepper, finely diced 
• ¼ cup orange bell pepper, finely diced 
• ¼ cup green bell pepper, finely diced 
• 3 tablespoons red onion, finely chopped 
• 3 tablespoons unsalted butter, melted
• ½ cup whole milk
• salt to taste
• 1 tablespoon chives, chopped

Directions:

1. Peel potatoes and chop into ½-inch cubes. Add potato cubes to a pot and fill with enough cold water to cover the potatoes. Add a large pinch of salt to the water. Bring everything to a boil and let it simmer for 20 minutes, until the potatoes can be easily pierced with a fork. 
2. While the potatoes are cooking, prepare the vegetables. Heat a pan with the olive oil over medium-high heat. Add pepper and onions and sauté for about 3 to 4 minutes, until the vegetables start to soften. 
3. Drain potatoes and transfer them to a large bowl. Mash potatoes and stir in butter and milk. Season potatoes with salt to taste. 
4. Mix in the vegetables and chives. Serve and enjoy!