Thursday, March 5, 2009

Chive and Garlic Mashed Red Potatoes and Brussels Sprout Hash - Two Great Sides!

Spring is right around the corner and we fired up the grill for the first time this season. I was starting to think green for St. Patrick's Day and came up with these two green-inspired sides to go with our steak - Garlic and Chive Mashed Red Potatoes and Brussels Sprout Hash with Caramelized Shallots

These rich, garlicky mashed potatoes are the perfect compliment to steak. The interesting thing about this recipe is that it doesn't call for any milk since red potatoes have a higher water content. I think you could easily cut down on the butter and add some milk or sour cream if you like your mashed potatoes more creamy.

Chive and Garlic Mashed Potatoes

Bon Appetit, March 2005

Makes 6 servings.

2 pounds unpeeled red-skinned potatoes, rinsed, cut into 1- to 1 1/2-inch pieces
10 tablespoons (1 1/4 sticks) butter
3 garlic cloves, minced
3/4 cup chopped chives (about 3 bunches)

Cook potatoes in large pot of boiling salted water until tender, about 18 minutes. Drain. Melt butter in same pot over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Return potatoes to pot. Add chives. Mash potatoes coarsely. Season to taste with salt and pepper


The brussels sprouts are a little more time-consuming to prepare because of all of the slicing but, since brussels sprouts don't discolor after cutting, you can do most of the prep work well ahead of time. The carmelized shallots add a wonderful flavor that even a brussels sprout hater will love! Carmelizing the shallots can also be done well ahead of time.

Brussels Sprout Hash with Caramelized Shallots

Bon Appétit, November 2007

Makes 8 to 10 servings

6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.


  1. Susan, since you mentioned the steak and sides, I've been hoping you would post about them. What a wonderful meal. Thank you for the recipes... I've been wanting to try your BS hash, but had misplaced the recipe.

  2. What a great looking meal! Steak and those potatoes are a favorite already and maybe you could make a brussel sprout lover out of me yet with that hash. Your photos are always perfection.

  3. Today I was almost tempted to fire up the grill! Like the potato recipe and perhaps your BS recipe would convert me but I have my doubts..the one veggie I haven't been able to grasp but I'm willing to give anything a try!
    Great photos!

  4. Susan, I love garlicky mashed potatoes... and will definitely try your version without milk and with red potatoes.

    The photo of the potatoes is wonderful... and of course, it pops against your ruby red background.

    I do not like brussels sprouts and John loves them. I've made the hash recipe several times since it came out, and I have to admit it's delicious.

  5. That meal looks delicious, Susan,,,
    I would have to leave the garlic out, but they would still taste good, I bet..
    I haven't met a potato I didn't like yet!! Unfortunately...:)
    Great pic...

  6. Susan, that steak dinner is fabulous. The brussels sprout recipe is what really caught my eye. They are a favorite, even though I am the only one that eats them!

  7. Both sides work for me..and your main looks perfectamundo too:)

  8. Susan, what a delicious plate! Meat and potatoes done to perfection! yes, the Brussels sprouts hash is tops!


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