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.
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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.