Mashed Potatoes With Mushrooms And Brussels Sprouts
In the realm of health, we can still find foods that provide a sense of warmth, nostalgia, and comfort. That’s what I feel when I take a bite of this dish. Let’s redefine indulgence. Indulgence can be healthy because health is the ultimate epitome of something being enjoyable and good for you.
Ingredients
1 lb. potatoes, peeled and cubed
1 lb. Brussels sprouts, trimmed and halved
1 cup sliced mushrooms
1 tbsp. olive oil
1 tbsp. butter
1/4 cup milk (or more as needed)
Salt and pepper to taste
Optional: chopped fresh parsley or chives for garnish
Instructions:
Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and set aside.
Meanwhile, preheat the oven to 375°F. Toss the Brussels sprouts and mushrooms with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, until the vegetables are tender and lightly browned.
In a large bowl, mash the potatoes with a potato masher or fork until smooth. Add the butter and milk, and continue mashing until the potatoes are creamy and well combined.
Stir in the roasted Brussels sprouts and mushrooms, and mix well. Season with salt and pepper to taste.
If the mixture is too thick, add a splash of milk and mix again. If the mixture is too thin, add more mashed potatoes.
Transfer the mashed potatoes and vegetables to a serving dish, and garnish with chopped fresh parsley or chives if desired.
Indulge!
