2.2 lb (1 kg) russet potatoes, peeled and cubed

1 lb (450 g) yellow-fleshed potatoes, peeled and cubed

1/4 lb (115 g) Brussels sprouts, thinly sliced on a mandoline

2 bunches green onions, thinly sliced

1/4 cup (55 g) butter

Place the potatoes in a pot and cover with cold water. Season with salt. Bring to a boil and simmer for 25 minutes or until the potatoes are tender. Drain and return to the pot. With a masher, mash the potatoes until smooth.

Meanwhile, in a non-stick skillet over medium heat, soften the Brussels sprouts and the green onions in the butter. Season with salt and pepper.

Stir the Brussels sprouts mixture into the mashed potatoes. Adjust the seasoning.

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