Mashed potatoes with mushrooms and brussels sprouts

Recipe
Written By Maria Nistor

Comfort food, but made with intention.

This bowl of mashed potatoes with mushrooms and Brussels sprouts is rich, earthy, and deeply satisfying, the kind of meal that feels grounding from the very first bite. Creamy mashed potatoes create the perfect base for golden Brussels sprouts and tender mushrooms, lightly sautéed until caramelized and full of flavor.

It is simple food, yes, but done beautifully. The softness of the mash, the savory depth of the mushrooms, and the slight crispness of the sprouts come together in a way that feels both rustic and refined. Served with toasted bread on the side, it becomes the kind of dish you return to when you want something warm, nourishing, and quietly indulgent.

Perfect for lunch or dinner, this is a comforting seasonal plate that proves everyday ingredients can still feel premium.

INGREDIENTS

For 2 servings

  • 500 g potatoes, peeled and cut into chunks

  • 180 g mushrooms, mixed or button, sliced

  • 180 g Brussels sprouts, trimmed and halved

  • 2 tablespoons olive oil

  • 1 tablespoon butter

  • 60 ml milk, or unsweetened plant milk

  • 1 small garlic clove, finely minced

  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme

  • Salt, to taste

  • Black pepper, to taste

Optional for extra flavor

  • 1 tablespoon grated Parmesan

  • 1 teaspoon wholegrain mustard stirred into the mash

  • a few drops of truffle oil before serving

  • chili flakes for a little contrast

To serve

  • toasted rustic bread

  • extra olive oil for finishing

METHOD

1. Cook the potatoes

Place the potatoes in a pot of salted water and bring to a boil. Cook for 15 to 20 minutes, or until very tender when pierced with a fork. Drain well.

2. Make the mash

Return the drained potatoes to the warm pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and black pepper.
For a more premium finish, stir in Parmesan or a small spoon of wholegrain mustard.

3. Sauté the Brussels sprouts

While the potatoes cook, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the halved Brussels sprouts cut side down and let them cook undisturbed for 3 to 4 minutes, until golden. Turn and cook for another 3 to 4 minutes until tender and lightly caramelized. Remove and set aside.

4. Cook the mushrooms

In the same pan, add the remaining olive oil, then the mushrooms. Let them cook without stirring too much at first, so they develop color. Add the garlic and thyme, then season with salt and pepper. Cook for 5 to 7 minutes, until the mushrooms are soft, golden, and fragrant.

5. Bring everything together

Return the Brussels sprouts to the pan with the mushrooms and toss gently for 1 minute, just enough to bring the flavors together.

6. Plate and serve

Spoon the mashed potatoes into shallow bowls. Top with the mushroom and Brussels sprout mixture. Finish with a drizzle of olive oil, freshly cracked black pepper, and toasted bread on the side.

Quick tips

  • For smoother mashed potatoes, use floury potatoes like Maris Piper or Yukon Gold.

  • Let the mushrooms brown properly before stirring, that is where the flavor builds.

  • Do not overcook the Brussels sprouts, they should stay lightly firm and caramelized.

  • Add warm milk to the potatoes for a softer, silkier mash.

Maria Nistor
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