Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 large floury potatoes (e.g. Rooster) (approximately 700g), peeled and chopped
  • 25g butter
  • 170g Brussels sprouts, finely sliced
  • 2 leeks, washed, trimmed and sliced
  • 8 rashers smoked streaky bacon, chopped
  • 50ml milk, warmed
  • Salt and freshly ground black pepper
Cooking time: 45 MIN
  1. Add the potatoes to a pot of cold water and cover with a lid. Place over a high heat and bring to the boil. Reduce the heat and simmer until the potatoes are tender when pierced with the tip of a knife.
  2. Melt the butter in a pot over a medium heat. Add the sprouts and leek and cook for 8-10 minutes until soft, stirring often. Season with salt and pepper.
  3. Meanwhile, heat a large non-stick frying pan until hot, add the chopped bacon and fry over a medium heat for about 5 minutes until crispy and golden.
  4. When the potatoes are cooked, remove from the heat, drain in a colander, then return to the pot and add the milk.
  5. Using a potato masher, mash the potatoes until smooth and creamy. You may want to add a little extra milk to reach your desired consistency,
  6. Add the buttery sprouts and leeks and stir until evenly combined. Taste and add extra seasoning if needed, then serve.

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