Mashed Brussels Sprouts


Never in my wildest dreams would I have thought about making Brussels Sprouts this way! “Debs Grotto”, from a FB group I post in, told me about how she makes this and everyone loves it. So of course I had to try it! Well Deb, everyone here loved it too including my 5 year old grandson! This is a very easy way to fix Brussels Sprouts and a delicious twist to eating them a different way.






Cut the end off and remove the outside layer

of the dry leaves on each of the Brussels Sprouts.



Steam the Brussels Sprouts

until completely soft.



Place the butter and garlic into

a microwave safe bowl.



Microwave until the butter melts.



Once the Brussels Sprout are soft,

place them into a large bowl.

Pour the butter over the top.

Salt and pepper to taste.



Using a mixer, beat the Brussels

Sprouts until no large pieces remain.

It will look like coleslaw.



Place into a serving bowl and serve.


Mashed Brussels Sprouts



  • 1 bag of Brussels Sprouts
  • 4 Tbsp. butter
  • 1/4 tsp garlic, diced small
  • salt to taste
  • pepper to taste


  1. Cut the ends off of the Brussels Sprouts and remove the dry outer leaves.
  2. Steam the Brussels Sprouts until completely soft.
  3. Place the butter and garlic into a microwave safe bowl. Microwave until the butter melts.
  4. Placed the Brussels Sprouts into a large bowl, pour the butter over the top, salt and pepper to taste.
  5. Using a mixer, beat until no large pieces remain. It will look like coleslaw.
  6. Place in a serving bowl and serve.


  1. Now you’ve got me thinkin’! What about Cream of Brussel Sprout Soup. Obviously call it some other flash name… What’s the French name for Brussel Sprouts, better yet, FLEMISH name? Brussels Belgium?? They speak French, Flemish, German, and Dutch if my memory serves me. Find the language that the name sounds most appetizing in. Let me know when you come up with the recipe. I’d make it… And I LOVE Brussel sprouts anyway. 😊

    Liked by 1 person

    • That is the name given to them when they were cultivated in Belgium in the 16th century. We have called them Brussels Sprouts where I live always. The other thing I find interesting is that it is always Brussels, with an “s”, whether you are referring to one or many. Thanks for your comment!!!


    • Not really, they are so soft just using a knife shouldn’t take too long. You may find it easier to chop them before steaming and then just add the butter, salt and pepper once they are done steaming. Thanks for you comment Stephen!

      Liked by 1 person

  2. They look so good!!
    And real butter makes everything healthier and better.
    Oh and like those vintage Tupperware salt and pepper shakers.
    Well not sure if they are vintage but it was fun to see real Tupperware – seems like years ago they were paving the way for what we have now ((even tho we have mostly gone with glass now))

    Liked by 1 person

    • I have two sets of the Tupperware salt & pepper shakers. I had a set and a friend had a set (like new) she was selling at her garage sale and I snatched them up! I love them because they are large and keep the salt and pepper dry! Good eye…lol Thank you too!

      Liked by 1 person

      • Hang on to your sets because I wonder if they will be collectible (or if they already are)
        Recently I took a photo of the Tupperware lunch box – in red/orange – that came out around 79 or 80/81 – wrap around handles – I almost bought it to have for memories but had to pass ….

        Liked by 1 person

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