Mashed Potatoes with Brussels Sprouts and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 kilogram starchy potatoes
- salt
- 250 grams Brussels sprouts
- 150 grams Chestnut mushroom
- 50 grams butter
- freshly ground peppers
- 100 grams Sliced cheese (such as Gouda)
- 150 milliliters milk
- 100 milliliters Whipped cream
- freshly grated Nutmeg
Preparation steps
1.
Peel, rinse and dice the potatoes and boil in salted water for about 30 minutes until soft. Rinse and trim the Brussels sprouts and cut up into individual leaves. Add to the boiling potatoes during the last 5 minutes.
2.
Clean and cut the button mushrooms into quarters. In a hot pan in 1 tablespoon butter, saute until golden brown, 2-3 minutes. Season with salt and pepper. Dice the cheese.
3.
Drain the potatoes and cabbage leaves and mash. Boil the milk with the cream and the remaining butter and stir into the mashed potatoes until creamy. Season with salt and nutmeg. Spoon into a bowl, add the mushrooms, top with the cheese and serve.
4.
Serve, if desired, with mango chutney and mustard onions.
