Mashed Potatoes with Brussels Sprouts and Green Onions

Name: Mashed Potatoes with Brussels Sprouts and Green Onions
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 serving(s)
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

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Preparation 25 min
Cooking 30 min
Servings 6

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.

Featured in RICARDO Magazine HOLIDAY 2018

Vegetarian
Nut-free
Lactose-free
Gluten-free
Egg-free

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

Preparation

- 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.

Personal Note

RICARDO Potato Masher

26.99 $

This stainless steel potato masher can be used directly into your non-stick cooking pots without scratching thanks to its silicone rim. Ultra-resistant, it can withstand temperatures up to 230 °C/446 °F.

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Mashed Potatoes with Brussels Sprouts and Green Onions

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Potato Masher