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
For the best results, ensure the potatoes are completely dry before mashing to avoid watery mashed potatoes. Adjust the seasoning of the Brussels sprouts to taste, and feel free to experiment with additional spices or herbs for a personalized flavor twist.
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