Mashed Potatoes and Brussels Sprouts

Field GoodsOut of the Bag, Recipes2 Comments


Frozen Brussels Sprouts
Dried herb (basil, sage, thyme – pick one)
Salt and Pepper

Ratio for every pound of Brussels sprouts use 1 ½ pound potatoes, 1/4 cup cream, 1 Tbsp butter, 1 clove of garlic, and ¼ tsp herb.

Boil potatoes until soft and then mash (we like to keep the skin on… it’s healthier). Boil thawed Brussels sprouts in the bag for 10 minutes and drain. Put Brussels sprouts in a food processor with WARM cream and dried herb. Pulse until lumpy. Mix with mashed potatoes.

2 Comments on “Mashed Potatoes and Brussels Sprouts”

  1. Thank you, thank you, thank you for including recipes in this wonderful format. FG’s cyber creativity with its splashes of color and dollop of whimsy is a perfect compliment for the weekly food offerings. Love having you in my Life!

    1. Hi Laurie! We’re so happy that you’re loving our recipes and our wit! We love having you in our life as well!!!

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