Tired of eating the same old mashed potatoes? Try this tasty version. These potatoes are fluffy and delicious.
—RAYMONDE HEBERT BERNIER SAINT-HYACINTHE, QC
PREP: 30 MIN. • COOK: 20 MIN. • MAKES: 6-8 SERVINGS
3 pounds potatoes (about 9 medium), peeled and quartered
2 cups fresh or frozen Brussels sprouts
2 garlic cloves, peeled
1/2 cup half-and-half cream
2 tablespoons butter
2 teaspoons chicken bouillon granules
1 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon pepper
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
2. Meanwhile, place 1/2 in. of water and Brussels sprouts in a small saucepan; bring to a boil. Reduce heat; cover and cook for 5 minutes. Add garlic; cook 3-5 minutes longer or until tender.
3. Drain potatoes, sprouts and garlic; cool slightly. Place in a food processor; cover and process for 1-2 minutes. Add the remaining ingredients; cover and process just until blended. Transfer to a serving bowl.