1 bag (16 oz) Green Giant™ Fresh Brussels Sprouts & Baby Potatoes 1 clove garlic 1 Tbsp salt 1/3 cup heavy cream 2 Tbsp butter 1/2 tsp white pepper 2 green onions, chopped
Place Brussels sprouts & baby potatoes, garlic and 2 tsp of the salt in 2-quart saucepan. Add water to cover vegetables. Bring to boil. Reduce heat to low, cook, uncovered 12-15 minutes or until vegetables are tender. Drain.
Add cream, butter, remaining 1 tsp of salt and pepper. Mash with potato masher or fork until almost smooth (there will be potato skins and larger Brussels sprout chunks.) Garnish with green onions.