Creamy Mashed Potatoes with Roasted Brussels Sprouts & Sautéed Mushrooms
This dish is a decadent, plant-forward twist on classic comfort food. Velvety mashed potatoes form the base, layered with umami-rich mushrooms and crispy caramelized Brussels sprouts for the perfect balance of indulgence and nourishment. It’s the kind of side dish that easily becomes the main event.
Ingredients
For the Mash:
2 lbs Yukon Gold potatoes, peeled and chopped
1/3 cup full-fat coconut milk or grass-fed cream
2 tbsp ghee or olive oil
1 tsp sea salt
Freshly ground black pepper, to taste
For the Mushrooms:
1 tbsp olive oil or ghee
2 cups mushrooms (shiitake, cremini, or a mix), thinly sliced
2 cloves garlic, minced
1 tbsp tamari or coconut aminos
Optional: splash of white wine or veggie broth for depth
For the Brussels Sprouts:
2 cups Brussels sprouts, trimmed and halved
1 tbsp avocado oil
Sea salt & black pepper, to taste
Optional: pinch of smoked paprika or chili flakes for heat
Instructions
1. Make the Mash
Boil potatoes in salted water until fork-tender (about 15–20 min). Drain and mash with ghee and coconut milk (or cream). Season with salt and pepper. Whip until smooth and airy.
2. Roast the Brussels
Preheat oven to 400°F (200°C). Toss halved Brussels sprouts in avocado oil, salt, pepper, and optional paprika. Roast on a baking sheet for 20–25 min, flipping halfway through, until golden and crispy on the edges.
3. Sauté the Mushrooms
In a skillet over medium heat, warm oil or ghee. Add mushrooms and cook until they begin to brown (about 6–8 min). Add garlic and tamari; cook another 2–3 min. Optional: deglaze with a splash of wine or broth.
4. Assemble
Spoon the velvet mash onto a plate or shallow bowl. Top with sautéed mushrooms and a generous handful of crispy Brussels sprouts. Finish with cracked pepper or a drizzle of truffle oil for extra luxury.