Brussels Sprouts and Potato Mash
From Kayotic Kitchen.- Ingredients:
- 2 pounds potatoes
- 1 1/2 pounds Brussels sprouts
- 1 large onion
- 1 garlic clove
- 1/4 tsp curry powder
- 7oz cream cheese
- 1 cup milk (scant)
- 1/2 a tsp garlic salt
- 1/2 a tsp garlic pepper
Peel, wash and cut the potatoes in 4. Wash the Brussels sprouts. Slice off the stem and remove the outer leaves. Cut the bigger ones in half and leave smaller ones whole. Finely chop the onion.
Mix 7oz low fat cream cheese with 1/2 a tsp Lawry’s garlic salt and 1/2 a tsp garlic pepper.
Mix the potatoes and sprouts, add 1 garlic clove, salt and enough water to submerge the potatoes and sprouts. Boil the potatoes and vegetables until tender, about 20 minutes.
Sautee the onions in some butter until soft. It’s okay for them to brown a little. Add 1/4 tsp curry powder and cook for an additional 30 seconds—no longer or the curry powder might go bitter on you.
Pour the milk in with the onions and let the cream cheese melt in there as well. As soon as the potatoes are done, drain them and mash them. Stir the onion and cream mix in with the potatoes and check the seasoning.