When you’re after something cozy, creamy, and full of flavour, Jamie Oliver Mashed Potatoes And Brussel Sprouts is the side dish you want. This recipe is buttery, comforting, and packed with tender greens stirred straight into the mash. I was genuinely surprised at how well the Brussels sprouts melt into the potatoes—it’s like they were meant to be together. Perfect for a weeknight dinner or a holiday spread! (inspired by Jamie Oliver)

Ingredients Needed

For the Mash:

2.2 lb (1kg) russet potatoes, peeled and cubed
1 lb (450g) yellow-fleshed potatoes, peeled and cubed

For the Veggie Mix:

1/4 lb (115g) Brussels sprouts, thinly sliced (preferably on a mandoline)
2 bunches green onions, thinly sliced
1/4 cup (55g) butter
Salt and pepper, to taste

How To Make Jamie Oliver Mashed Potatoes And Brussel Sprouts

Boil the Potatoes:

Start by peeling and cubing both types of potatoes, then pop them into a large pot and cover with cold water. Add a generous pinch of salt—this helps flavour the potatoes from the inside out. Bring it all to a boil and let it simmer for around 25 minutes until the potatoes are fork-tender. Drain them well and return them to the hot pot to help dry off any excess moisture.

Mash the Potatoes:

Grab your potato masher and get to work! Mash everything until the texture is smooth and creamy. Don’t worry about perfection—rustic is just fine. Set the mash aside while you cook the veg.

Sauté the Brussels and Onions:

In a large non-stick skillet, melt the butter over medium heat. Once it’s foaming, toss in the thinly sliced Brussels sprouts and green onions. Cook for 5 to 7 minutes, stirring now and then, until everything’s soft and smells sweet and nutty. Season with salt and pepper to your liking.

Mix It All Together:

Take your buttery veg mixture and fold it gently into the mashed potatoes. Stir until everything’s evenly combined, taste for seasoning, and adjust if needed. Serve it warm with your favourite mains—it goes with just about anything.

Jamie Oliver Mashed Potatoes And Brussel Sprouts

Why I Love This Recipe

This one’s a winner in my house. I made it on a chilly Wednesday night alongside grilled sausages, and we all went back for seconds. The mix of smooth potatoes with sweet, buttery Brussels and fresh green onions is just magic. Plus, it’s the kind of side that makes leftovers feel exciting.

Recipe Tips

Use two types of potatoes: The combo of russets and yellow potatoes makes the mash fluffy yet rich.
Don’t overboil: Potatoes that are too soft can turn into glue when mashed.
Slice sprouts finely: They need to be thin to cook quickly and mix well into the mash.
Cook the veg slowly: Medium heat brings out sweetness without burning.
Mash while hot: Hot potatoes absorb butter better and mash more smoothly.

How To Store This Jamie Oliver Mashed Potatoes And Brussel Sprouts

In the Fridge

Cool the mash to room temperature, then transfer to an airtight container. It’ll keep well in the fridge for up to 3 days.

In the Freezer

Let the dish cool completely before sealing in a freezer-safe container. It will last up to 2 months. Defrost overnight in the fridge before reheating.

Reheating

Reheat gently in a non-stick skillet over low heat for 5 to 7 minutes. Stir often and add a splash of milk or knob of butter to bring it back to its creamy best.

Nutrition Facts (per serving)

Calories: 276
Carbs: 47.2g
Protein: 6.4g
Fat: 7.8g
Sugar: 3.0g
Fibre: 4.7g
Sodium: varies with salt added

Let’s Answer a Few Questions! (FAQs)

Can I use only one type of potato?
Totally! Russets alone will be fluffier, while yellow potatoes will make it creamier—both are delicious.

Can I make this ahead of time?
Yes! Just store in the fridge and reheat with a splash of milk to revive the texture.

What can I serve with this dish?
It’s a fantastic side for roasted meats, sausages, or even a veggie roast.

Can I make it vegan?
Absolutely—swap the butter for vegan butter or olive oil.

Do I need a mandoline for the sprouts?
No, but it helps! A sharp knife works too—just slice as thinly as possible.

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