Mashed potatoes with mushrooms and brussels sprouts
A comforting, vegetable-forward dish that pairs creamy mashed potatoes with sautéed mushrooms and roasted Brussels sprouts. This recipe balances fiber, healthy fats, and plant nutrients to create a satisfying and nourishing meal.
Ingredients
For the mashed potatoes
2 pounds Yukon gold potatoes, peeled and cubed
3 tablespoons butter or olive oil
¼ cup milk or unsweetened almond milk
1 clove garlic, minced
Salt and freshly cracked black pepper to taste
For the vegetables
2 cups Brussels sprouts, trimmed and halved
1 cup mushrooms, sliced
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
Instructions
Cook the potatoes
Place the cubed potatoes in a large pot of salted water and bring to a boil. Cook for about 15–18 minutes, or until the potatoes are fork tender.
Roast the Brussels sprouts
Preheat the oven to 400°F. Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 18–20 minutes until tender and lightly caramelized.
Sauté the mushrooms
Heat olive oil in a skillet over medium heat. Add mushrooms and garlic and cook for 5–7 minutes until softened and golden.
Prepare the mashed potatoes
Drain the cooked potatoes and return them to the pot. Add butter or olive oil, milk, garlic, salt, and pepper. Mash until smooth and creamy.
Assemble the dish
Spoon mashed potatoes onto a plate or bowl and top with roasted Brussels sprouts and sautéed mushrooms.
Optional Additions
Sprinkle with grated parmesan or nutritional yeast
Add chopped parsley for freshness
Top with a poached egg for extra protein
Metabolic Health Tip
Potatoes paired with fiber-rich vegetables help slow digestion and support more balanced blood sugar levels compared to refined carbohydrates alone.