Brussels & Leek Potato Bake

Embrace the best of comfort food with delicious Fall flavors. Honest Earth® Creamy Mashed Potatoes are baked together with brussels sprouts, garlic, and leeks to create this hearty vegetable side that guests just can’t say no to.

TIME

15 minutes

YIELD

DISH TYPE

Side Dish

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*HACCP: Prepared hot for hot service.

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Brussels and Leek Potato Bake

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 45 (half cup servings)

Ingredients

1 bag (26 ounces) Honest Earth® Creamy Mashed Potatoes (prepared according to hot water
instructions)
1 gallon hot water (water should be between 180°F to 190°F)
3 ounces olive oil
2 pounds brussels sprouts (shaved or thinly sliced)
½ pound leeks (thinly sliced including the green tops)
2 ounces garlic (chopped)

Instructions

Measure 1 gallon of hot, not boiling, water into a large bowl.
Add entire pouch of potatoes all at once, using a wire whip to distribute evenly and wet
all potatoes. Let stand 1 minute until the potatoes are fully hydrated.
Place the olive oil into a skillet and heat, add the brussels sprouts to the pan and
sauté until bright in color. Add the leeks and garlic. Sauté until the leeks are tender.
Once the vegetables are tender without too much browning, add to the potatoes and mix
well. Place the potato mixture into a 2" half pan that has been sprayed with pan release.
Bake the potatoes at 350°F until golden brown on top.