Mashed potatoes with goat cheese with Brussels sprouts

Name: Mashed potatoes with goat cheese with Brussels sprouts
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 250 g floury potatoes; 7-10 Tbsp Salt; 200 g Brussels sprouts; 75 ml Buttermilk; 1 TEASPOON Olive oil; 75 g ripened cream; 25 g Fresh goat cheese (45% in dry matter); 75 ml Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Paprika powder

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

250 g floury potatoes
7-10 Tbsp Salt
200 g Brussels sprouts
75 ml Buttermilk
1 TEASPOON Olive oil
75 g ripened cream
25 g Fresh goat cheese (45% in dry matter)
75 ml Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Paprika powder

Directions

1
Peel potatoes, cut in half or quarters and cook in boiling salted water for about 20 minutes. Wash and clean the Brussels sprouts. Cook the sprouts in boiling salted water for 18-20 minutes. Mix buttermilk, olive oil and 25 g sour cream until smooth, crumble goat's cheese into it, season with a little salt.
2
Drain the potatoes and let them evaporate briefly on the switched off hotplate. Add stock and 50 g sour cream, mash to puree. Season to taste with salt, pepper and nutmeg. Drain the Brussels sprouts and season to taste with salt, pepper and nutmeg.
3
Arrange sprouts and potatoes in a bowl, sprinkle with buttermilk mixture and dust with paprika powder.