British Christmas (Part 2): Mashed Potatoes & Pan-Fried Brussels Sprouts


Okay, when I left you, you had a recipe for roast beef, gravy and Yorkshire pudding … not a bad meal at all. Of course, this is Christmas, so we want to go a bit further.

Let’s add some mashed potatoes and brussels sprouts.  Growing up, I hated sprouts … trust me, this recipe will make even the most fussy eater take a second look.

First, some good, old, classic mash!

Mashed Potatoes

mashed potatoes_001

What’s needed:

  • Potatoes! (we like Yukon Gold for this)
  • 3/4 cup heavy cream
  • 2 tbsp of butter
  • garlic (to taste)
  • salt (to taste)

Wash and chop your potatoes. I like to keep the skins on. Make sure to cut the pieces small. The smaller they are, the quicker they’ll cook!


Add them to a pot and let them boil until soft (you can test this with a fork).

Once soft, drain the water.

add the cream to a small saucepan.

add the butter, warm until the butter is melted and mixed well

Return the potatoes to the pot and mash them. If you don’t have a masher, a fork can work too!


once they’re mashed, pour in the heated cream and butter mixture.

Add about HALF and start to mix, this way you can get the consistency you desire by slowly adding the mixture.

Add some garlic if you wish at this point.


Stir until nice and creamy.

Taste it now. Add salt, mix and taste again. Do this until you have it the way you want!

Now, let’s move on to the final part of our meal.

Pan-Fried Brussels Sprouts


For this, you’ll need:

  • 20-30 brussels sprouts
  • 100g lardons (or bacon)
  • 1/2 cup crushed walnuts

Slice your sprouts in half

Blanche them in boiling water for about 2 minutes (makes them more tender).

Remove them from the water and cool them in cold water immediately to stop any further cooking.

Add some oil to a skillet or frying pan (are those the same thing?) and fry the lardons.

Add the sprouts to the pan, saute for a minute or two.


Saute until the sprouts are starting to brown a little.

Add the walnuts now.


Saute until heated through, then put a lid on the pan. It can sit and stay warm while you set the table!

Okay, so with all these recipes, you are probably wondering how you can do it all and have it ready at the same time …

Here you go, the promised timeline:


  1. Prepare the Yorkshire pudding batter, it has to sit for an hourboil
  2. Get the potatoes cookingsprouts_012
  3. Cut and blanche the sproutsroast_030
  4. Prepare the roast, get it in the ovensprouts_043
  5. Finish off the sprouts and cover themmashed potatoes_050
  6. Finish off the mashed potatoesroast_076
  7. Take roast from the oven and let it restyorkshirepudding_056
  8. Put Yorkshire pudding in ovenroast_069
  9. Make the gravyyorkshirepudding_062
  10. Take out Yorkshire puddingroast_095
  11. Slice the roast beef


Plate your food! (No Pippi, this is not for you … though you did wear a proper Christmas sweater)


Don’t forget a dollop of horseradish for the roast beef!


Liberally apply gravy to the potatoes and the Yorkshire pudding!


There you go, a lovely Christmas dinner!


Merry Christmas and Bon Apetit!






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