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Mashed Potatoes 'n' Brussels Sprouts Recipe

Mashed Potatoes 'n' Brussels Sprouts Recipe

Tired of eating the same old mashed white potatoes? Try this tasty recipe. These potatoes are fluffy and delicious.
TOTAL TIME: Prep: 30 min. Cook: 20 min. YIELD:6-8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

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.