Mashed potatoes with mushrooms and brussels sprouts

Mashed potatoes are the ultimate comfort food in my opinion, however alone they can be a bit plain! The addition of mushrooms and Brussel sprouts in this unique dish turns this particular variation into a tasty, adult dish that is a great pairing with meats, poultry or fish! It’s also amazing as a stand alone dish! 

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Ingredients

For the mashed potatoes:

• 2 lbs (about 4 large) Yukon Gold or Russet potatoes, peeled and cubed

• 1/2 cup milk (or plant-based milk)

• 1/4 cup butter (or olive oil for vegan)

• Salt and pepper to taste

For the mushroom & Brussels topping:

• 8 oz mushrooms (cremini, shiitake, or a mix), sliced

• 2 cups Brussels sprouts, trimmed and halved or shredded

• 2 tbsp olive oil or butter

• 2 cloves garlic, minced

• 1 tbsp soy sauce or balsamic vinegar (optional, for umami)

• Salt, pepper, and thyme or rosemary to taste

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Instructions:

1. Make the Mashed Potatoes:

• Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain well.

• Mash with butter and milk until smooth. Season with salt and pepper to taste. Set aside and keep warm.

2. Sauté the Vegetables:

• In a large skillet, heat olive oil over medium heat.

• Add Brussels sprouts and cook for 5–7 minutes until browned and tender.

• Add mushrooms and cook another 5–6 minutes until softened and golden.

• Stir in garlic, seasonings, and soy sauce or balsamic vinegar (if using), and cook for 1–2 more minutes.

3. Assemble and Serve:

• Spoon mashed potatoes into bowls or a serving dish.

• Top generously with the mushroom-Brussels mixture.

• Optional: drizzle with extra olive oil or sprinkle with Parmesan or nutritional yeast.

**OPTIONAL BONUS: This recipe can be turned into a casserole and baked for an extra crispy top!