Sprout & spring onion champ

Sprout & spring onion champ

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(2 ratings)

Prep: 25 mins Cook: 20 mins


Serves 8
Try an updated version of mashed potatoes with greens by trying out Brussels sprouts, spring onions, nutmeg and a healthy knob of butter

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal230
  • fat12g
  • saturates7g
  • carbs24g
  • sugars5g
  • fibre5g
  • protein6g
  • salt0.5g


  • 1kg potato (King Edward or Maris Piper work well), cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100g butter, plus extra for serving



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • bunch spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 400g Brussels sprout, halved and finely sliced
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…

  • 400ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • good grating of nutmeg



    One of the most useful of spices for both sweet and savoury


  1. Put the potatoes in a large pan of salted water, cover with a lid and bring to the boil. Simmer for 15 mins or until cooked through. Drain and leave to steam-dry for 5 mins.

  2. Heat the butter in a large pan, add the spring onions and cook for 3 mins, stirring regularly. Tip in the Brussels sprouts and cook for a further 8 mins until soft. Add the milk and warm through for 1 min more.

  3. Tip the potatoes back into their pan, mash, then add the milk and sprout mixture. Add the nutmeg, season and stir.

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Comments, questions and tips

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24th Dec, 2013
This is great - loved by even those who claim not to like sprouts! Easy and will be doing on Xmas day
19th Dec, 2013
Delicious. I made and tasted (yum) and have the rest in the freezer for christmas day. Fingers crossed it'll be just as good in 6 days!
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