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🍽️ Creamy Mashed Potatoes with Sautéed Mushrooms and Brussels Sprouts

494 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• Salt
• 250 g Brussels sprouts
• 150 g button mushrooms
• 50 g butter
• Pepper (from the mill)
• 100 g processed cheese (e.g. Gouda)
• 150 ml milk
• 100 ml whipping cream
• Nutmeg (freshly grated)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Boil the potatoes for about 30 minutes until they are tender.
4. 4. Wash the Brussels sprouts and remove the outer leaves.
5. 5. Separate the Brussels sprouts into individual leaves.
6. 6. Add the Brussels sprout leaves to the potatoes during the last 5 minutes of cooking.
7. 7. Clean the oyster mushrooms and cut them into quarters.
8. 8. Heat a pan and add 1 tbsp of butter.
9. 9. Fry the mushrooms in the hot pan for 2-3 minutes until golden brown.
10. 10. Season the mushrooms with salt and pepper.
11. 11. Cut the cheese into small cubes.
12. 12. Drain the potatoes and the cabbage leaves.
13. 13. Let the potatoes steam dry for a moment.
14. 14. Mash the potatoes finely.
15. 15. Bring the milk and cream to a boil.
16. 16. Stir in the remaining butter until the mash is creamy.
17. 17. Season the mash with salt and nutmeg.
18. 18. Spoon the mash into a bowl.
19. 19. Top with the mushrooms and cheese.
20. 20. Serve the dish.
21. 21. Serve with mango chutney and mustard onions on the side, if desired.

Nutrition per serving

• kcal: 494
• Protein: 17 g · Fett/Fat: 27 g · Carbs: 44 g