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.