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

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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.