Mashed Potatoes 'n' Brussels Sprouts Recipe

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Mashed Potatoes 'n' Brussels Sprouts Recipe
Mashed Potatoes 'n' Brussels Sprouts Recipe photo by Taste of Home
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Mashed Potatoes 'n' Brussels Sprouts Recipe

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

Ingredients

  • 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

Directions

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.
Originally published as Mashed Potatoes 'n' Brussels Sprouts in Country Extra January 2008, p49

Nutritional Facts

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

  • 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.
Originally published as Mashed Potatoes 'n' Brussels Sprouts in Country Extra January 2008, p49

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Reviews forMashed Potatoes 'n' Brussels Sprouts

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MY REVIEW
Benaboona User ID: 5624307 160813
Reviewed Nov. 22, 2010

"A-maaaazzzing!!! Never had brussel sprouts before, so I gave this recipe a try. Hands down best mashed potatoes Ive ever had. And I'm not exactly the best cook. Yay me! yay recipe! MMmmmgood! Swear ; )"

MY REVIEW
swtlissdrmwvr User ID: 4026485 140811
Reviewed Oct. 4, 2010

"I LOVE THIS DISH!!!! I have made it twice. I love brussels, but my husband and daughter HATE them. This is a great way to incorporate veggies in to their diet without them really knowing or tasting them. So yummy! love love love this one!"

MY REVIEW
rlsheehan55 User ID: 2101175 104370
Reviewed Oct. 31, 2009

"This was my "experimental" holiday dish last Thanksgiving and this year my daughter asked for it again. It was great. The recipe can also be adapted for soup too."

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