Mashed Potatoes with Brussels Sprouts and Green Onions
No more sweating over the lumps: Shaved Brussels sprouts and sliced green onions give this mash a new dimension of taste and texture. We used starchy russets and creamy yellow-fleshed potatoes for a rich consistency that calls for just a bit of butter. This well-crafted recipe is sure to bring puréed joy.
Ingredients
- 2.2 lb (1 kg) russet potatoes, peeled and cubed
- 1 lb (450 g) yellow-fleshed potatoes, peeled and cubed
- 1/4 lb (115 g) Brussels sprouts, thinly sliced on a mandoline
- 2 bunches green onions, thinly sliced
- 1/4 cup (55 g) butter
Instructions
- Place the potatoes in a pot and cover with cold water. Season with salt. Bring to a boil and simmer for 25 minutes or until the potatoes are tender. Drain and return to the pot. With a masher, mash the potatoes until smooth.
- Meanwhile, in a non-stick skillet over medium heat, soften the Brussels sprouts and the green onions in the butter. Season with salt and pepper.
- Stir the Brussels sprouts mixture into the mashed potatoes. Adjust the seasoning.
No more sweating over the lumps: Shaved Brussels sprouts and sliced green onions give this mash a new dimension of taste and texture. We used starchy russets and creamy yellow-fleshed potatoes for a rich consistency that calls for just a bit of butter. This well-crafted recipe is sure to bring puréed joy.