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Brussels Sprout and Bacon Mashed Potatoes

Name: Brussels Sprout and Bacon Mashed Potatoes
Prep time: 40 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 5 tablespoons butter; 1/2 cup chopped onion; 2 cups thinly sliced Brussels sprouts; 2 3/4 lb Yukon gold potatoes (about 5 medium), peeled and cut into 1 1/2-inch cubes; 1 1/2 cups Progresso™ chicken broth (from 32-oz carton); 2/3 cup heavy whipping cream; 3/4 teaspoon salt; 1/2 teaspoon pepper; 6 slices gluten-free bacon, cooked and crumbled

3 Ratings

3 Reviews

Kitchen Tested

Brussels Sprout and Bacon Mashed Potatoes

Prep 40 min
Total 1 hr 20 min
Servings 8

If you’re looking for a side to bring to a potluck or Friendsgiving get-together, this is the recipe you’ve been searching for. These mashed potatoes are rich with complex harvest flavors like crispy bacon and earthy Brussels sprouts, and because this dish is on the dense side, it’ll likely stay warm until it has reached its final destination.

By Tablespoon Kitchens

Updated October 4, 2019

Ingredients

5 tablespoons butter
1/2 cup chopped onion
2 cups thinly sliced Brussels sprouts
2 3/4 lb Yukon gold potatoes (about 5 medium), peeled and cut into 1 1/2-inch cubes
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2/3 cup heavy whipping cream
3/4 teaspoon salt
1/2 teaspoon pepper
6 slices gluten-free bacon, cooked and crumbled

Steps

1

Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
2

In 12-inch skillet, heat 2 tablespoons of the butter over medium heat. Cook onion in butter 3 minutes, stirring occasionally. Add Brussels sprouts; cook 8 to 10 minutes, stirring occasionally, until lightly browned and tender. Transfer to plate.
3

Add potatoes and broth to same skillet; heat to boiling over medium heat. Reduce heat to low; cover and simmer 10 minutes. Stir; cover and simmer 8 to 10 minutes or until potatoes are tender when pierced with fork and most of the broth has been absorbed.
4

Meanwhile, in medium microwavable bowl, heat whipping cream, remaining 3 tablespoons butter, the salt and pepper uncovered on High 1 to 2 minutes or until hot and butter is melted.
5

Remove potatoes from heat; mash in skillet with potato masher. Add cream mixture; continue mashing until light and fluffy. Fold in Brussels sprout mixture and half of the bacon, reserving remaining bacon. Spoon mixture into baking dish.
6

Bake 20 to 25 minutes or until hot and lightly browned on top. Sprinkle remaining bacon over top of casserole. Let stand 10 minutes before serving

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Short on time? Presliced Brussels sprouts can often be found in the produce section of the grocery store.
Heating the cream mixture before adding it to the potatoes is key to creating a dreamy, fluffy texture.