Mashed potatoes with mushrooms and brussels sprouts
This is a wonderful and hearty late fall or winter dish that you can use as a side dish to your meal or as a meal on its own. It’s warming and filling. Plus during the darker months, potatoes are a serotonin boosting food and can be used to help battle seasonal depression.
Ingredients
1 lb Idaho potatoes, peeled and quartered
1 lb brussels sprouts, trimmed and halved
1 c sliced mushrooms (prefer baby bella & porcini)
1 tbsp olive oil
1 tbsp Ghee
1/4 c vegetable stock (or mushroom stock if you have)
Salt & Pepper to taste
Instructions:
Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and set aside.
Meanwhile, preheat the oven to 375°F. Toss the Brussels sprouts and mushrooms with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, until the vegetables are tender and lightly browned.
In your stand mixer bowl, add the drained potatoes, the ghee and stock, and stir on a low setting until liquid gets incorporated, then continue mashing at medium speed (adding more liquid as needed for desired consistency) until the potatoes are creamy and well combined.
Place the potatoes in your large serving bowl and spoon the roasted Brussels sprouts and mushrooms on top. Season with salt and pepper to taste.
Garnish with chopped fresh parsley or chives if desired.
