Mashed Potatoes with Sautéed Mushrooms & Roasted Brussels Sprouts
Earthy. Nourishing. Whole. A comfort dish for the goddess who knows her roots.
This is that bowl you hold in both hands. Creamy mashed potatoes kissed with ghee, deeply savory mushrooms, and golden-crisp Brussels sprouts that bring a little edge. Every layer speaks to grounded luxury — satisfying, warm, and deeply Ayurvedic with a modern soulful twist.
Ayurvedic Notes
Potatoes, when boiled and blended with ghee or olive oil, become grounding and sweet — ideal for Vata and Pitta when eaten warm and spiced well.
Brussels sprouts are light, bitter, and detoxifying, excellent for Kapha and Pitta (and good for Vata when roasted in oil or ghee).
Mushrooms are earthy and tamasic in excess, but when sautéed with warming herbs and spices, they become a deeply balancing food for building tissue and enhancing satisfaction.
Garlic + thyme awaken agni and add that warm, savory essence that brings the whole dish into blissful harmony.
Mashed Potatoes with Sautéed Mushrooms & Roasted Brussels Sprouts
Ingredients
For the Mashed Potatoes:
2 lbs red or Yukon gold potatoes, peeled and chopped
2–3 tablespoons ghee or olive oil (or a mix)
½–¾ cup warm plant milk (unsweetened almond, oat, or coconut)
1–2 cloves garlic, minced or roasted
Sea salt and black pepper, to taste
Optional: pinch of turmeric or rosemary for added balance and aroma
For the Brussels Sprouts:
1½ cups Brussels sprouts, halved
1 tbsp olive oil or ghee
Pinch of salt + black pepper
Optional: squeeze of fresh lemon or a dash of balsamic after roasting
For the Mushrooms:
1 tbsp ghee or olive oil
1½ cups sliced cremini, shiitake, or portobello mushrooms
1 small shallot or ¼ red onion, finely sliced
2–3 fresh thyme sprigs (or ½ tsp dried thyme)
Optional: splash of coconut aminos or tamari for umami
Instructions
1. Make the mashed potatoes:
Boil potatoes in salted water until tender (about 15–20 mins). Drain and return to pot. Mash with ghee/olive oil and warm milk. Add garlic, salt, pepper, and herbs to taste. Whip until creamy, but keep some texture if you like it rustic.
2. Roast the Brussels sprouts:
Toss halved sprouts with oil, salt, and pepper. Roast at 400°F for 25–30 minutes, flipping once. Optional: drizzle with lemon juice or balsamic before serving.
3. Sauté the mushrooms:
In a skillet, heat ghee or olive oil. Add mushrooms and cook over medium heat until they begin to brown. Add shallot/onion and thyme. Sauté until deeply fragrant and soft. Finish with a splash of tamari or coconut aminos if desired.
4. Assemble with intention:
Spoon mashed potatoes into a cozy bowl or platter. Top with mushrooms, then arrange roasted Brussels sprouts on the side or right on top. Drizzle with a bit more ghee if your heart says yes.
Dosha Adaptations
Vata: Use more ghee or olive oil. Add a splash of warm oat milk and serve with turmeric or cumin for extra digestive support.
Pitta: Keep garlic and onions gentle or roasted. Use cooling herbs like parsley or basil.
Kapha: Lighten the potatoes with cauliflower mash if desired. Add warming spices like black pepper, mustard seed, or ginger to the mushrooms.
Serve With:
A mug of warm spiced chai, a fall salad (like your spinach + persimmon!), or as a side to your salmon bowl when you’re feeling extra regal. It’s also a beautiful dish for the holidays — the kind that makes everyone feel deeply nourished and held.
This is sacred food for slow nights, long conversations, and coming home to yourself. Serve warm. Eat mindfully. Let every bite be a return to center.
