Mashed potatoes with mushrooms and brussels sprouts
Creamy mashed potatoes meet earthy mushrooms and crispy Brussels sprouts in this comforting, nourishing dish. It’s perfect as a hearty side or a plant-forward main.
Instructions (Before You Begin):
Prep first : Wash and trim your Brussels sprouts, slice your mushrooms, and peel your potatoes.
Bring a large pot of salted water to a boil for the potatoes.
While the potatoes cook, you’ll sauté the veggies to get that golden crisp
Ingredients (Serves 4)
For the mashed potatoes:
2 lbs Yukon gold or russet potatoes, peeled and cubed
2–4 tbsp unsweetened plant-based milk (like almond or oat)
1–2 tbsp olive oil or ghee
Salt and pepper to taste
Optional: 1 clove garlic, minced or roasted
For the sautéed mushrooms & Brussels sprouts:
1 tbsp olive oil
1 tbsp balsamic vinegar (optional, for depth)
1 lb Brussels sprouts, trimmed and halved
8 oz mushrooms, sliced (cremini or shiitake work well)
Salt, pepper, and a pinch of thyme or rosemaryList item
Instructions (Finishing Touches):
Boil potatoes until fork-tender (about 15 minutes). Drain and mash with plant milk and olive oil/ghee. Season to taste.
While potatoes boil, heat olive oil in a large skillet over medium heat. Add Brussels sprouts cut-side down and cook undisturbed for 4–5 minutes until golden. Add mushrooms and cook another 5–7 minutes until everything is browned and tender.
Add balsamic vinegar, herbs, salt, and pepper. Toss to combine.
Spoon mashed potatoes onto a plate or bowl and top generously with your mushroom & Brussels mix.
Finish with a drizzle of olive oil or a sprinkle of flaky salt if you’re feeling fancy.
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