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Mashed Potatoes 'n' Brussels Sprouts

 Mashed Potatoes 'n' Brussels Sprouts
Tired of eating the same old mashed white potatoes? Try this tasty recipe. These potatoes are fluffy and delicious.
6-8 ServingsPrep: 30 min. Cook: 20 min.


  • 3 pounds potatoes (about 9 medium), peeled and quartered
  • 2 cups fresh or frozen brussels sprouts
  • 2 garlic cloves, peeled
  • 1/2 cup half-and-half cream
  • 2 tablespoons butter
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper


  • Place potatoes in a large saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
  • Meanwhile, place 1/2 in. of water and brussels sprouts in a small
  • saucepan; bring to a boil. Reduce heat; cover and cook for 5
  • minutes. Add garlic; cook 3-5 minutes longer or until tender.
  • Drain potatoes, sprouts and garlic; cool slightly. Place in a food
  • processor; cover and process for 1-2 minutes. Add the remaining
  • ingredients; cover and process just until blended. Transfer to a
  • serving bowl. Yield: 6-8 servings.

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Mashed Potatoes 'n' Brussels Sprouts (continued)

Nutritional Facts: 2/3 cup equals 156 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 541 mg sodium, 26 g carbohydrate, 2 g fiber, 3 g protein.