Serves 4
Preparation 20 minutes
Cooking time 30 minutes
Skill Easy
Ingredients
700g potatoes, peeled and cut into chunks
75ml cream
25ml milk
65g butter plus 20g butter
6 spring onions, finely cut
225g Brussels sprouts, finely sliced
Sea salt and freshly ground pepper
Method
Place the peeled potatoes into a suitable sized saucepan, cover with water and add a teaspoon of salt.
Bring to the boil then reduce to a gentle boil.
In a small saucepan add the cream, milk and first measure of butter. Warm over gentle heat.
Add the spring onions. Turn off the heat and let the spring onions seep into the cream mixture (keep warm).
Melt the remaining butter in a frying pan over medium heat. Add the sliced Brussels sprouts and saute until tender (3-5 minutes).
When the potatoes are tender, drain well and return to the pot. Using a potato masher or ricer, mash the potatoes until smooth.
Add the warm spring onion mixture, half the Brussels sprouts and beat well to combine with a spatula.
Season with salt and plenty of freshly milled pepper. Taste and adjust if necessary.
Serve with the remaining Brussels sprouts spooned over the top and, of course, any buttery juices.
