Mashed potatoes with mushrooms and brussels sprouts
Mashed potatoes with mushrooms and brussels sprouts
Ingredients
About 5-6 medium potatoes
9 ounces Brussels sprouts
5 ounces chestnut mushrooms
1 tbsp. olive oil
2 tbsp. butter
3 1/2 ounces cheddar cheese
3 tbsp. sour cream
Salt, pepper, and a pinch of garlic powder
DIRECTIONS
Peel, rinse and cut the potatoes. Boil them in water for about 20 minutes or until soft.
Trim the ends off of the Brussels sprouts and dice them in half and place all onto a baking sheet, place in oven or on stove. Sprinkle some olive oil, salt and pepper on the Brussels sprouts. Roast them for 25 minutes, with proper stirring.
While the brussels sprouts is roasting, clean and cut the button mushrooms. In a pan take 1 tablespoon butter, stir fry until golden brown, for 2-3 minutes. Season with salt and pepper. Mince the cheese.
In a microwave-safe dish, melt the butter, and add garlic powder.
Drain the potatoes and mash them. Add fried mushrooms. Mash gently until they have a smooth consistency. Boil the milk with the cream and the remaining butter and stir into the mashed potatoes until creamy. Add in sour cream and stir, then season with salt and pepper to taste.
Top the mixture with roasted Brussels sprouts. Spoon into a bowl, add the mushrooms, top with the cheese and serve.