Mashed Potatoes with Brussels Sprouts and Mushrooms
Creamy mashed potatoes combined with fresh Brussels sprouts and sautéed mushrooms make a delicious root vegetable side dish. Try this recipe and many others from Spoonsparrow!
Ingredients
- 1 kg waxy potatoes
- Salt
- 250 g Brussels sprouts
- 150 g button mushrooms
- 50 g butter
- Pepper (freshly ground)
- 100 g processed cheese (e.g., Gouda)
- 150 ml milk
- 100 ml heavy cream
- Nutmeg (freshly grated)
Instructions
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1.
Peel, wash, and boil the potatoes in salted water for about 30 minutes. Wash, trim, and split the Brussels sprouts into individual leaves; add them to the pot during the last 5 minutes of cooking.
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2.
Clean and quarter the mushrooms. In a hot pan, sauté them in 1 tablespoon butter for 2–3 minutes until golden brown. Season with salt and pepper. Dice the cheese.
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3.
Drain the potatoes with the sprout leaves. Let them steam off excess water and mash thoroughly. Bring the milk and cream to a boil, then fold in the remaining butter until the mixture is luxuriously creamy. Season with salt and nutmeg. Transfer to a bowl, top with mushrooms and cheese, and serve.
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4.
Serve alongside mango chutney and mustard onions as desired.
