Imagine a steaming bowl of creamy mashed potatoes with golden swirls of vibrant green pesto, each bite a delightful dance of flavors and textures.
The comforting aroma of garlic and Parmesan cheese fills the air, inviting you to savor this simple yet elegant dish.
For me, Brussels Sprout Pesto Mashed Potatoes are a touch of comfort that transforms an ordinary meal into something special. I remember a busy weeknight when this dish saved the day, bringing warmth and satisfaction to my dinner table with minimal effort.
Whether you’re looking for a quick side to complement a weeknight dinner or an impressive addition to a Sunday supper, this dish is versatile and delicious. The silky potatoes and nutty pesto offer a harmonious blend of flavors that will make every meal memorable.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with Brussels sprout pesto and creamy mashed potatoes.
- Elevates any meal as a unique and delicious side dish.
- Uses pantry staples like potatoes, Parmesan, and pine nuts.
- Offers a fresh twist on classic mashed potatoes for adventurous eaters.
- Complements various main courses, adding color and texture.
Ingredients
- 2 pounds potatoes — peeled and quartered for even cooking
- 1/2 cup Brussels sprouts — trimmed and halved for ideal blending
- 1/4 cup Parmesan cheese — grated for enhanced flavor
- 1/4 cup pine nuts — toasted for added depth
- 1 clove garlic — minced to release aroma
- 1/2 cup olive oil — divided for both pesto and mash
- 1/4 teaspoon salt — or to taste
- 1/4 teaspoon black pepper — freshly ground for best taste
- 1/2 cup milk — warmed for creamy texture
- 2 tablespoons butter — room temperature for smooth incorporation
Step-by-Step Method
Begin by boiling the potatoes in a large pot of salted water until they become tender, which should take around 20 minutes.
Make certain the potatoes are easily pierced by a fork before removing them from the heat. This step is essential for achieving smooth and creamy mashed potatoes.
Drain and Return
Drain the boiled potatoes using a colander and then return them to the pot. This prevents them from becoming too wet and allows them to stay warm for mashing.
Blend the Pesto
In a blender or food processor, blend the Brussels sprouts, Parmesan cheese, pine nuts, garlic, half of the olive oil, salt, and pepper until smooth.
This creates a flavorful pesto that will be swirled into the mashed potatoes for a unique twist.
Mash the Potatoes
Use a potato masher or fork to mash the drained potatoes until they’re smooth.
Mashing them well is important for a creamy texture, and guarantees the pesto will mix evenly throughout the dish.
Stir in Milk and Butter
Stir in the warmed milk, room temperature butter, and the remaining olive oil into the mashed potatoes.
This will help achieve a creamy consistency, making the mashed potatoes fluffy and rich.
Swirl in the Pesto
Swirl the Brussels sprout pesto into the mashed potatoes using a wooden spoon.
Make certain the pesto is evenly distributed for the best flavor in every bite.
Rest and Serve
Allow the mixture to rest for 5 minutes to let the flavors meld together.
Serve warm as a delicious and unique side dish that’s sure to impress.
Adjust the seasoning to taste before serving.
Ingredient Swaps
- For a dairy-free option, replace Parmesan cheese with nutritional yeast and use a plant-based milk and butter alternative.
- Swap pine nuts for more budget-friendly nuts like almonds or walnuts.
- Substitute Brussels sprouts with kale or spinach if they’re more readily available in your region.
You Must Know
- Boil Potatoes Thoroughly: Verify potatoes are boiled until they’re easily pierced by a fork, usually about 20 minutes, for a smooth and creamy mashed texture.
- Blend Pesto Until Smooth: Combine Brussels sprouts, Parmesan cheese, pine nuts, garlic, olive oil, salt, and pepper in a blender or food processor, and blend until smooth for a well-integrated pesto.
- Use Warm Ingredients: Incorporate room temperature butter and warmed milk into the mashed potatoes to maintain a cohesive and fluffy consistency.
- Swirl Pesto Gently: Use a wooden spoon to gently swirl the Brussels sprout pesto into the mashed potatoes, avoiding over-mixing to create a visually appealing swirl.
- Let Rest for Flavor: Allow the mashed potatoes to rest for 5 minutes after swirling in the pesto, giving time for flavors to meld for a richer taste.
Serving Tips
- Pair with roasted chicken or turkey for a classic holiday meal.
- Serve in a decorative bowl for an elegant presentation.
- Garnish with extra Parmesan and pine nuts for added texture and flavor.
- Accompany with a crisp green salad for a balanced meal.
- Drizzle with a touch of olive oil before serving for a glossy finish.
Storage & Make-Ahead
Brussels Sprout Pesto Mashed Potatoes can be stored in the refrigerator for up to 3 days.
For make-ahead convenience, prepare the mashed potatoes and pesto separately.
Then combine them before serving.
This dish doesn’t freeze well due to texture changes.
It’s best enjoyed freshly made.
Reheating
To gently reheat Brussels Sprout Pesto Mashed Potatoes, use a microwave, covered, on medium power.
An oven, covered, at 350°F.
Or a stovetop, stirring occasionally, over low heat.
Culinary Traditions and Innovations
While mashed potatoes have long been a beloved staple at dinner tables, this dish takes a delightful twist that merges tradition with innovation.
I’ve always cherished the comforting simplicity of mashed potatoes, but adding Brussels sprout pesto swirls in a layer of unexpected flavor and vibrancy.
The pesto, with its nutty pine nuts, sharp Parmesan, and earthy Brussels sprouts, transforms an old favorite into something new and exciting.
I was hesitant at first—I mean, Brussels sprouts in my potatoes? But the result is a creamy, rich, and aromatic side dish that surprises and delights with every bite.
It feels like discovering a new world in a familiar place. I love how this recipe respects tradition while boldly embracing creative flavors, making every meal feel special.
Final Thoughts
We hope you give these Brussels Sprout Pesto Mashed Potatoes a try! Feel free to tweak the recipe by adding your favorite herbs or spices to make it uniquely yours. Enjoy!
Frequently Asked Questions
Can I Use a Different Type of Cheese Instead of Parmesan?
Absolutely, you can swap Parmesan for another cheese. I recommend trying Pecorino Romano or Asiago for a different twist. Both have a delightful tanginess that complements the dish, adding depth and richness to each bite.
How Long Can I Store Leftovers in the Fridge?
I’d store leftovers in the fridge for up to three days. Make sure to seal them well. When you reheat, the flavors deepen, giving the dish a comforting warmth that feels like a cozy culinary hug.
Are There Vegan Substitutions for Butter and Milk?
I’d swap butter for vegan margarine and use almond or oat milk instead of dairy milk. These alternatives maintain the creamy texture and complement the dish beautifully, letting you enjoy it without compromising on flavor or dietary preferences.
Can I Use Sweet Potatoes Instead of Regular Potatoes?
I’d absolutely use sweet potatoes for a delightful twist. Their natural sweetness pairs beautifully with the pesto’s flavors. Just remember, they might cook a bit quicker, so keep an eye on them to avoid overcooking. Enjoy!
How Can I Make the Dish Spicier?
To spice up the dish, I’d add some crushed red pepper flakes or a dash of cayenne pepper to the pesto. Maybe even a minced jalapeño for a fresh kick! Adjust to your heat preference. Enjoy!
Brussels Sprout Pesto Swirled Mashed Potatoes
Equipment
- 1 Large pot
- 1 colander
- 1 Blender or Food Processor
- 1 Potato masher or fork
- 1 large mixing bowl
- 1 Wooden spoon
Ingredients
- 2 pound potatoes peeled and quartered
- 1/2 cup Brussels sprouts trimmed and halved
- 1/4 cup Parmesan cheese grated
- 1/4 cup pine nuts toasted
- 1 clove garlic minced
- 1/2 cup olive oil divided
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup milk warmed
- 2 tablespoon butter room temperature
Instructions
- Boil potatoes in a large pot of salted water until tender, about 20 minutes.
- Drain potatoes using a colander and return to the pot.
- In a blender or food processor, add Brussels sprouts, Parmesan cheese, pine nuts, garlic, half the olive oil, salt, and pepper, and blend until smooth to make the pesto.
- Mash the potatoes with a potato masher or fork until smooth.
- Stir in the milk, butter, and remaining olive oil into the mashed potatoes for a creamy consistency.
- Swirl the Brussels sprout pesto into the mashed potatoes using a wooden spoon.
- Let the mixture rest for 5 minutes to allow flavors to meld.
- Serve warm as a side dish.
Notes
