- 500g Brussels sprouts, prepared
- 25g butter, plus extra to serve
- 75ml double cream
- Fresh sage, to garnish (optional)
- Put the sprouts in a large pan of salted water, bring to the boil, then cover until the water comes back up to the boil. Uncover and cook for 5-6 minutes, until the sprouts are tender.
- In a small pan, melt the butter with the cream over a low heat. Drain the sprouts, then whizz in a food processor with the butter, cream and a pinch of pepper.
- Spoon into a serving dish, add a knob of butter and garnish with sage.
- If you’re making this mash in advance, just heat it up briskly in an uncovered dish – prolonged covered heat will make the sprouts dull in colour. But it’s also a great lifesaver if you overcook your Brussels on the day itself.