Mashed potatoes with mushrooms and brussels sprouts
A cozy, plant-based comfort meal that still feels light
This mashed potatoes with mushrooms and Brussels sprouts recipe is simple, comforting, and full of real-food flavor. It gives you the creamy comfort of mashed potatoes, the earthy taste of sautéed mushrooms, and the slightly crispy, caramelized texture of Brussels sprouts.
It is perfect as a healthy dinner, a plant-based side dish, or a warm meal when you want something cozy without feeling heavy afterward.
This recipe is dairy-free, vegetarian, easy to make, and made with simple whole-food ingredients.
Why You’ll Love This Recipe
This is not just mashed potatoes. The mushrooms add depth and savory flavor, while Brussels sprouts bring fiber, texture, and a slightly nutty taste.
It is a great option if you want:
Creamy mashed potatoes without heavy cream
A warm plant-based comfort meal
A healthier side dish for dinner
More vegetables in a simple, realistic way
A dairy-free recipe that still tastes satisfying
Ingredients
For the mashed potatoes
2 pounds Yukon Gold or yellow potatoes, peeled and chopped
3 tablespoons extra virgin olive oil
½ cup warm unsweetened almond milk, oat milk, or vegetable broth
2 cloves garlic, minced
½ teaspoon sea salt
¼ teaspoon black pepper
For the mushrooms and Brussels sprouts
2 cups mushrooms, sliced
2 cups Brussels sprouts, trimmed and halved
2 tablespoons extra virgin olive oil
1 small shallot or ½ small onion, finely chopped
1 teaspoon fresh thyme or ½ teaspoon dried thyme
½ teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon lemon juice
Optional: fresh parsley for garnish
Instructions
1. Cook the potatoes
Add the chopped potatoes to a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 15–20 minutes, or until the potatoes are soft when pierced with a fork.
Drain the potatoes and return them to the pot.
2. Mash until creamy
Add olive oil, warm almond milk or vegetable broth, garlic, sea salt, and black pepper.
Mash until smooth and creamy. Add a little more liquid if you want a softer texture.
3. Cook the Brussels sprouts
While the potatoes are cooking, heat olive oil in a large skillet over medium heat.
Add the Brussels sprouts cut-side down and cook for 5–7 minutes, until golden and lightly caramelized. Stir and cook for another 3–4 minutes, until tender.
4. Add the mushrooms
Add the mushrooms, shallot, thyme, salt, and pepper to the skillet.
Cook for 6–8 minutes, stirring occasionally, until the mushrooms are soft and browned.
5. Finish with lemon
Add lemon juice at the end to brighten the flavor.
6. Serve
Spoon the mashed potatoes into a bowl or plate. Top with the mushrooms and Brussels sprouts. Garnish with fresh parsley if desired.
Serve warm.
Recipe Notes
For extra creaminess, use Yukon Gold potatoes instead of russet potatoes.
For a stronger savory flavor, add a splash of vegetable broth while cooking the mushrooms.
For a fully vegan version, use plant-based milk or broth and avoid butter.
For more protein, serve with lentils, beans, tofu, or a side of roasted chickpeas.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
4 servings
