Divine Mashed Potatoes W Fontina Sage Brussels Sprouts 5fix
Elevate your comfort food game with this irresistible recipe for Divine Mashed Potatoes with Fontina-Sage Brussels Sprouts! Creamy, buttery mashed russet potatoes form the perfect base, whipped to velvety perfection with heavy cream and a touch of seasoning. Topping it off is a roasted Brussels sprouts medley infused with rich garlic, fresh sage, and golden olive oil, all crowned by melted, gooey Fontina cheese. This dish combines classic indulgence with a gourmet twist, offering a delightful balance of textures and flavors. Perfect as a standout Thanksgiving side dish or a cozy weeknight dinner, it’s ready in just 45 minutes and features only five key steps for easy preparation. Embrace the harmonious blend of earthy, cheesy, and herbaceous notes in every bite—you’ll keep coming back for seconds!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 pound Brussels sprouts
- 2 tablespoons Olive oil
- 1 cup (shredded) Fontina cheese
- 6 leaves Fresh sage leaves
- 2 cloves (minced) Garlic
Instructions
Peel and quarter the russet potatoes. Place them in a large pot of salted water and bring to a boil.
Boil the potatoes for 15-20 minutes, or until they are fork-tender. Drain and return them to the pot.
Add 4 tablespoons of butter and the heavy cream to the potatoes. Mash with a potato masher until smooth and creamy. Season with 0.5 teaspoons of salt and freshly ground pepper to taste. Cover and set aside.
Preheat your oven to 400°F (200°C).
Trim the ends and outer leaves from the brussels sprouts. Cut larger sprouts in half for even roasting.
Place the brussels sprouts on a baking sheet. Drizzle with olive oil, sprinkle with the minced garlic, and season with the remaining 0.5 teaspoon of salt and pepper. Toss to combine.
Roast the brussels sprouts in the preheated oven for 15 minutes, stirring halfway through.
Remove the brussels sprouts from the oven and sprinkle with shredded Fontina cheese and chopped sage leaves. Return to the oven and roast for an additional 5 minutes, or until the cheese is melted and bubbly.
To serve, plate the mashed potatoes and top with the roasted brussels sprouts. Garnish with a few fresh sage leaves if desired.
Nutrition Facts
Calories |
3510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.3 g | 272% | |
| Saturated Fat | 118.3 g | 592% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 24.6 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1948 mg | 150% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 7026 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
