Mashed potatoes with Brussels sprouts

Ingredients for 4 servings:

• 1 kg potatoes
• 1 kg Brussels sprouts
• 200 ml milk, warm
• 50 g butter
• 200 g smoked bacon, fine strips
• 2 m.-sized onion(s)
• Nutmeg, freshly grated
• Sea salt and black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Recipe from Belgium

Peel and dice the potatoes. Remove the outer leaves from the Brussels sprouts and trim the stalks. Finely chop or mince the onions. Boil the Brussels sprouts uncovered in salted water for 10 minutes, remove from the pot with a slotted spoon and rinse with cold water. Boil the potatoes in the cooking water from the Brussels sprouts for 20-25 minutes, adding enough water to cover if necessary. Cover the pot. Meanwhile, fry the bacon in a pan without adding any fat until crispy and set aside. Fry the onions in the bacon fat until translucent and return the bacon to the pan. Drain the potatoes. Fry the Brussels sprouts in a little butter until warm again. Mash the potatoes and Brussels sprouts with a masher until there are no large pieces left. Stir in the butter and, if the mash is too dry, pour in the milk. Mix the bacon and onions with the bacon fat through the mash, then season to taste with pepper, nutmeg, and salt.