Rachael Ray: Mashed Potatoes-Brussels Sprout Gratin

Rachael Ray: Curtis Stone Mashed Potatoes-Brussels Sprout Gratin

If you’re not exactly sure if you like Brussels sprouts, Curtis Stone made a dish that will definitely get you eating them! Rather than using milk in his mashed potatoes, he uses mascarpone, sour cream, and butter, so you know this recipe is rich and indulgent, but so good! Plus, the Brussels sprouts served over top makes it healthy right?

To get the recipe for these incredible mashed potatoes click next page.

Rachael Ray: Mashed Potatoes-Brussels Sprout Gratin Recipe Ingredients

• 5 lbs russet potatoes (about 12 potatoes) – peeled, quartered
• 3/4 C sour cream
• kosher salt and freshly ground black pepper
• 2 tbsp olive oil
• 5 tbsp unsalted butter – divided + more to coat baking dish, room temperature
• 1 C whole milk – warm
• 4 oz mascarpone cheese – room temperature
• 1 tsp caraway seeds
• 1 lb Brussels sprouts – halved, leaves separated

Rachael Ray: Mashed Potatoes-Brussels Sprout Gratin Recipe Directions

1. Preheat oven to 385 degrees
2. Butter a 9×13-inch baking dish
3. Put the potatoes in a large pot and add enough cold salted water to cover them by an inch
4. Bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 15 minutes or until tender
5. Drain the potatoes in a strainer and set the strainer over the hot pot to evaporate the excess steam
6. Press the hot potatoes through a potato ricer or food mill
7. Put the potatoes in the pot and reduce the heat to low, then mix in 3 tbsp of butter
8. Fold the warm milk into the mashed potatoes
9. Fold in the sour cream and mascarpone cheese
10. Season with salt and pepper
11. Meanwhile, in a smal heavy skillet, stir the caraway seeds over medium heat for about 2 minutes, or until toasted and fragrant
12. Transfer the seeds to a spice grinder or mortar and grind into a powder
13. Heat a large heavy skillet over high heat
14. Add the oil and half of the Brussels sprout leaves, then saute for about 5 minutes, until tender and starting to caramelize
15. Mix in the ground caraway
16. Season to taste with salt and pepper
17. Fold the Brussels sprout mixture into the potatoes
18. Transfer the potato mixture to the prepared dish
19. In a small saucepan, melt the last 2 tbsp of butter of medium heat
20. In a medium bowl, toss the raw Brussels sprout leaves with the melted butter and season with salt and pepper
21. Scatter the leaves over the potatoes and roast for about 30 minutes, or until the potatoes are heated through, and the leaves are golden brown
22. Let stand for 10 minutes then serve