This easy mashed potatoes and Brussels sprouts recipe from Jamie Oliver is a hot and creamy side dish perfect for any meal. It’s quick, comforting, and full of flavour, with buttery greens stirred right in. You can use any potatoes you have on hand, making it a flexible and simple dish everyone will love.
Ingredients Needed
- 2.2 lb (1kg) russet potatoes, peeled and cubed
- 1 lb (450g) yellow-fleshed potatoes, peeled and cubed
- 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 Mashed Potatoes And Brussel Sprouts
- Boil the potatoes: Place the peeled and cubed potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil and simmer for about 25 minutes, or until the potatoes are fork-tender. Drain well and return to the pot.
- Mash the potatoes: Using a potato masher, mash the potatoes until smooth and creamy. Set aside.
- Cook the vegetables: In a non-stick skillet over medium heat, melt the butter. Add the thinly sliced Brussels sprouts and green onions. Cook for 5–7 minutes, stirring occasionally, until softened. Season with salt and pepper.
- Combine and serve: Stir the sautéed Brussels sprouts and green onions into the mashed potatoes. Mix well and adjust seasoning as needed. Serve warm.
Recipe Tips
- Use two types of potatoes: Mixing russet and yellow potatoes gives you the best texture: fluffy and creamy at the same time.
- Don’t overcook the potatoes: Boil until just tender. Overcooked potatoes can make your mash watery.
- Slice Brussels sprouts very thin: Use a mandoline or sharp knife so they cook quickly and mix smoothly into the mash.
- Sauté on medium heat: Cooking the Brussels sprouts and green onions slowly in butter brings out their sweet, nutty flavour without burning.
- Mash while potatoes are hot: Mashing hot potatoes gives a smoother result and helps absorb the butter better.
How To Store And Reheat Leftovers?
- Refrigerate: Let the mashed potatoes and Brussels sprouts cool to room temperature first. Then, transfer them to an airtight container and store in the fridge for up to 3 days.
- Freeze: Let the dish cool completely, then place it in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Add the leftovers to a non-stick pan over low heat. Reheat for 5 to 7 minutes, stirring often. Add a splash of milk or butter to keep it smooth and creamy.
Nutrition Facts
Serving Size: 1 cup (approx. 225g)
- Calories: 276
- Total Fat: 7.8g
- Saturated Fat: 4.8g
- Total Carbohydrate: 47.2g
- Dietary Fiber: 4.7g
- Sugars: 3.0g
- Protein: 6.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Brussel Sprouts Worcestershire Sauce
- Jamie Oliver Brussel Sprouts With Apple And Sausage
- Jamie Oliver Roasted Brussels Sprouts
- Jamie Oliver Brussel Sprouts With Bacon
Jamie Oliver Mashed Potatoes And Brussel Sprouts
Description
This easy mashed potatoes and Brussels sprouts recipe from Jamie Oliver is a hot and creamy side dish perfect for any meal. It’s quick, comforting, and full of flavour, with buttery greens stirred right in. You can use any potatoes you have on hand, making it a flexible and simple dish everyone will love.
Ingredients
Instructions
- Boil the potatoes: Place the peeled and cubed potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil and simmer for about 25 minutes, or until the potatoes are fork-tender. Drain well and return to the pot.
- Mash the potatoes: Using a potato masher, mash the potatoes until smooth and creamy. Set aside.
- Cook the vegetables: In a non-stick skillet over medium heat, melt the butter. Add the thinly sliced Brussels sprouts and green onions. Cook for 5–7 minutes, stirring occasionally, until softened. Season with salt and pepper.
- Combine and serve: Stir the sautéed Brussels sprouts and green onions into the mashed potatoes. Mix well and adjust seasoning as needed. Serve warm.
Notes
- Use two types of potatoes: Mixing russet and yellow potatoes gives you the best texture: fluffy and creamy at the same time.
- Don’t overcook the potatoes: Boil until just tender. Overcooked potatoes can make your mash watery.
- Slice Brussels sprouts very thin: Use a mandoline or sharp knife so they cook quickly and mix smoothly into the mash.
- Sauté on medium heat: Cooking the Brussels sprouts and green onions slowly in butter brings out their sweet, nutty flavour without burning.
- Mash while potatoes are hot: Mashing hot potatoes gives a smoother result and helps absorb the butter better.
Jamie Oliver Mashed Potatoes And Brussel Sprouts