Imagine creamy, velvety mashed potatoes, their buttery aroma mingling with the tangy crunch of pickled Brussels sprouts. The contrasting textures—silky smooth potatoes and crisp, zesty Brussels—create a harmony that dances on your palate.
This dish isn’t just food; it’s a warm embrace on a chilly evening, the kind of comfort that wraps around you like a soft blanket. I remember whipping up these mashed potatoes with pickled Brussels crunch during a particularly hectic holiday season.
It was a lifesaver, offering a delicious yet simple solution that pleased both picky eaters and food lovers alike. Whether you’re looking to elevate a busy weeknight dinner or add a special touch to Sunday suppers, this dish delivers satisfaction and ease.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with the tangy twist of pickled Brussels sprouts.
- Uses pantry staples like potatoes, milk, and butter for easy preparation.
- Elevates any meal with a unique and crunchy side dish addition.
- Offers a delightful balance of creamy and tangy textures in every bite.
- Perfectly complements a variety of main dishes, enhancing overall dining experience.
Ingredients
- 4 cups water — use filtered for best taste
- 2 pounds potatoes, peeled and quartered — choose starchy potatoes for fluffier mash
- 1/2 cup milk, warmed — whole milk for richer flavor
- 4 tablespoons butter, unsalted — room temperature for easy blending
- 1 teaspoon salt — adjust to taste
- 1/2 teaspoon black pepper — freshly ground for maximum aroma
- 1 cup Brussels sprouts, thinly sliced — opt for fresh and firm sprouts
- 1/4 cup apple cider vinegar — unfiltered for a tangy kick
- 1 tablespoon sugar — granulated white sugar for balance
- 1/4 teaspoon red pepper flakes — or more for extra heat
- 1 tablespoon olive oil — extra virgin for enhanced flavor
Step-by-Step Method
Boil the Potatoes
Bring water to a boil in a large pot. Add peeled and quartered potatoes. Cook until the potatoes are tender, which should take about 20 minutes.
Verify they’re fully cooked by poking them with a fork. Drain the potatoes using a colander, making sure they’re completely dry to avoid watery mashed potatoes.
Mash the Potatoes
Return the drained potatoes to the pot. Use a potato masher to mash them thoroughly.
Stir in the warm milk, butter, salt, and black pepper. Mix until the mashed potatoes are smooth and creamy. Adjust the seasoning if needed to suit your taste.
Pickle the Brussels Sprouts
In a medium saucepan, combine thinly sliced Brussels sprouts with apple cider vinegar, sugar, and red pepper flakes.
Cook over medium heat for about 5 minutes, or until the Brussels sprouts are slightly softened. Drizzle olive oil over them, then let the mixture cool for 10 minutes.
Assemble and Serve
Transfer the mashed potatoes to a large mixing bowl.
Top the mashed potatoes with the pickled Brussels sprouts just before serving. Make sure the Brussels sprouts are evenly distributed for a delightful crunch with each bite.
Adjust the seasoning of the Brussels sprouts to taste, and feel free to add any additional spices or herbs for a personalized flavor twist.
Ingredient Swaps
- For a dairy-free version, substitute the milk with almond or oat milk and use a plant-based butter alternative.
- If Brussels sprouts are unavailable, try substituting with thinly sliced cabbage for a similar crunch.
- Use lemon juice instead of apple cider vinegar for a different tangy flavor profile.
You Must Know
- Boil for Tenderness: Make sure the potatoes are boiled until completely tender, about 20 minutes, to achieve the perfect creamy texture when mashed.
- Mash Thoroughly: Use a potato masher to achieve a smooth consistency, incorporating warm milk, butter, salt, and black pepper for a rich flavor.
- Cool the Crunch: After cooking the Brussels sprouts with vinegar and spices, let them cool for 10 minutes to enhance the pickled flavor and maintain a slight crunch.
- Dry Potatoes Completely: Before mashing, make sure the potatoes are fully drained and dry to prevent watery mashed potatoes.
- Season to Taste: Adjust the seasoning of the Brussels sprouts to your preference, and consider adding extra spices or herbs for a unique flavor twist.
Serving Tips
- Serve alongside roasted chicken or turkey for a complete meal.
- Pair with grilled steak for a hearty dinner option.
- Garnish with fresh parsley or chives for added color and flavor.
- Use a ring mold to shape mashed potatoes for an elegant presentation.
- Serve in a rustic bowl for a cozy, home-style look.
Storage & Make-Ahead
Mashed Potatoes with Pickled Brussels Crunch can be stored in the refrigerator for up to 3 days.
For a make-ahead option, prepare the mashed potatoes and pickled Brussels separately.
Freezing isn’t recommended, as the texture may alter upon thawing.
Reheat gently to maintain quality.
Reheating
To gently reheat mashed potatoes with pickled Brussels, use a microwave on low.
An oven at 350°F can also be used.
Alternatively, use a stovetop on low heat, stirring occasionally to maintain texture and flavor.
Culinary Traditions
There’s something comforting about the familiar flavors of mashed potatoes, a staple that’s woven into the fabric of American culinary traditions.
For me, they evoke memories of family gatherings, where the kitchen buzzed with activity and warmth. I remember the gentle hum of the mixer as my grandmother whipped butter and milk into fluffy peaks.
The aroma of earthy potatoes, mingling with the tang of freshly pickled Brussels sprouts, fills the air like a comforting embrace. Each bite is a harmonious blend of creamy and crunchy, a reflection of generations of culinary evolution.
As I savor this delightful dish, I’m reminded of my roots and the timeless comfort found in these simple yet profound ingredients. It’s a taste of home.
Final Thoughts
Why not give this unique twist on classic mashed potatoes a try and enjoy the delightful crunch of pickled Brussels sprouts?
Feel free to tweak the seasonings to suit your taste and make it your own!
Frequently Asked Questions
Can I Use a Different Type of Vinegar for Pickling?
Yes, you can. I’ve swapped apple cider vinegar with balsamic before, and it lent a rich, tangy depth. The aroma filled my kitchen, and the Brussels tasted divine. Just imagine the vibrant contrast on your taste buds!
How Long Can I Store Leftovers in the Refrigerator?
I’ve found that storing leftovers in the fridge for up to three days keeps them fresh. The flavors meld beautifully, creating an even more delightful taste. The aroma when reheating brings back the joy of cooking.
Are There Gluten-Free Alternatives for This Recipe?
You can easily make this dish gluten-free. I once swapped regular butter for a vegan version, adding a nutty aroma. The key is ensuring all ingredients like vinegar don’t contain hidden gluten. Enjoy your flavorful creation!
What Can I Substitute for Butter to Make It Dairy-Free?
I’ve swapped butter for coconut oil, lending a subtle tropical aroma to my dish. The creamy texture remains while the nutty scent fills the kitchen, reminding me of beachside sunsets. You’ll find it’s a delightful twist!
Can This Dish Be Frozen for Later Use?
I’ve frozen this dish before, and it works well! Just wrap it in airtight containers. When you reheat, the aroma of spices and tangy sprouts fills the kitchen, taking me back to cozy dinners with loved ones.
Mashed Potatoes with Pickled Brussels Crunch
Equipment
- 1 Large pot
- 1 colander
- 1 potato masher
- 1 Medium saucepan
- 1 Whisk
- 1 large mixing bowl
- 1 Small bowl
Ingredients
- 4 cup water
- 2 pound potatoes peeled and quartered
- 1/2 cup milk warmed
- 4 tablespoon butter unsalted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Brussels sprouts thinly sliced
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 1/4 teaspoon red pepper flakes
- 1 tablespoon olive oil
Instructions
- Bring water to a boil in a large pot.
- Add potatoes to the pot and cook until tender, about 20 minutes.
- Drain potatoes using a colander and return them to the pot.
- Mash potatoes with a potato masher.
- Stir in warm milk, butter, salt, and black pepper until smooth.
- In a medium saucepan, combine Brussels sprouts, apple cider vinegar, sugar, and red pepper flakes.
- Cook over medium heat until Brussels sprouts are slightly softened, about 5 minutes.
- Drizzle olive oil over the Brussels sprouts and let the mixture cool for 10 minutes.
- Transfer mashed potatoes to a large mixing bowl.
- Top mashed potatoes with pickled Brussels sprouts just before serving.
Notes
