Mashed potatoes with mushrooms and brussels sprouts

A Comforting and flavorful Mashed Potatoes with Mushrooms and Brussels Sprouts recipe that works great as a side or even a main for a cozy vegetarian meal:

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Ingredients

For the mashed potatoes:

• 1.5 kg (about 3 lbs) potatoes (Yukon Gold or Russet), peeled and chopped

• 4 tbsp butter (or olive oil for vegan)

• 1/2 cup milk (or plant-based milk)

• Salt and black pepper to taste

• Optional: 2 cloves garlic, minced (for extra flavor)

For the mushrooms and Brussels sprouts:

• 2 tbsp olive oil or butter

• 200g (7 oz) mushrooms (cremini, button, or mixed), sliced

• 250g (9 oz) Brussels sprouts, trimmed and halved

• 1 small onion, thinly sliced (optional)

• 2 cloves garlic, minced

• 1 tbsp balsamic vinegar or lemon juice

• Salt and pepper to taste

• Optional: Fresh thyme or rosemary

Instructions

1. Boil the potatoes

   • In a large pot, add chopped potatoes and cover with water. Add a pinch of salt.

   • Bring to a boil and cook until fork-tender (about 15–20 minutes).

   • Drain and return to the pot.

2. Mash the potatoes

   • Add butter, warm milk, and garlic (if using).

   • Mash until smooth and creamy. Season with salt and pepper to taste.

   • Cover to keep warm.

3. Cook the mushrooms and Brussels sprouts

   • Heat olive oil or butter in a large skillet over medium-high heat.

   • Add the Brussels sprouts cut side down. Cook undisturbed for 3–5 minutes until browned.

   • Add mushrooms and onion (if using), sauté until tender and golden (about 5–7 minutes).

   • Stir in garlic and cook for 1 more minute.

   • Add balsamic vinegar or lemon juice, season with salt, pepper, and herbs if desired.

4. Assemble and serve

   • Spread mashed potatoes in a serving dish or individual plates.

   • Top with the mushroom and Brussels sprout mixture.

   • Garnish with a drizzle of olive oil or a sprinkle of herbs, if desired.

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