Creamy Mashed Potatoes with Crispy Brussels Sprouts
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Serves 6. Recipe and photography by Dani Colombatto.
Super easy
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PrintIngredients
For 1 Batch(es)
For the potatoes
- 6 medium Russet potatoes, peeled and cut into 1-1 ½” pieces
- 2 small Yukon Gold potatoes, peeled and cut into 1-1 ½” pieces
- Pinch of salt
- 1 1/2 cups whole milk
- 8 tablespoons unsalted butter
- 2 cloves garlic, grated
- 1/3 cup(s) sour cream
- Salt and pepper, to taste
For the Brussels sprouts
- 1 tablespoon(s) olive oil
- 2 1/2 cups Brussels sprouts, thinly sliced
- 1 1/2 teaspoons fresh lemon zest, separated
- 1/4 teaspoon(s) red pepper flakes
- 2 tablespoons balsamic vinegar
- 1/2 cup(s) pine nuts, toasted
- Salt and pepper, to taste
Creamy Mashed Potatoes with Crispy Brussels Sprouts Directions
- Add potatoes to a large pot, cover with cold water, add salt and bring to a boil. Cook until fork tender, drain and allow excess water to evaporate. With a ricer, rice the potatoes to get rid of any excess lumps.
- Heat the milk in a small pot on medium-low and, once warm, add the butter. Remove from heat and add the milk and butter mixture into the potatoes, along with the garlic and sour cream. Add a healthy dose of salt and pepper, and mix well.
- Heat olive oil over medium heat in a cast iron skillet or large frying pan. Once hot, add the Brussels sprouts. Season with salt, and spread into an even layer on the pan.
- Once the Brussels sprouts are golden with some crispy texture, add 1 teaspoon lemon zest, the red pepper flakes and the balsamic vinegar. Stir to combine, and allow to cook for 2–3 additional minutes, then remove from heat.
- Spoon the mashed potatoes into a large serving bowl. Make some small, 1”-thick wells around the perimeter of the potatoes, and sprinkle in the Brussels sprouts. Add toasted pine nuts atop the sprouts, and sprinkle with remaining lemon zest, salt, pepper and a drizzle of olive oil. Serve immediately.
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