Recipe: Rumbledethumps
Rumbledethumps is not only fun to say, it’s a delicious way to sneak in some non-starchy vegetables! It’s a traditional Scottish dish named after the sound the ingredients make during preparation. This dish is usually made with potatoes and cabbage, but in America a lot of our holiday dishes that contain mashed potatoes are in the winter time, which is not when cabbage is at its tastiest. To put a twist on this recipe, brussels sprouts are being subbed in for the cabbage due to them being in season during the winter months. This can be made fully from scratch, as the recipe calls for, or it’s a great way to use up some of those leftover mashed potatoes from holiday meals. Rumbledethumps are creamy, warm, comforting, and a delicious side dish that covers our starches and non-starchy veggies. Pair it with a protein source, and you will have yourself a Plate Method meal!
Rumbledethumps
Serves 6+
Ingredients:
- 4 russet potatoes, peeled and cubed
- 4 Tbsp butter, divided in half
- 1/2 C milk of choice
- 1/2 C plain Greek yogurt
- Pinch of salt and pepper
- 1 tsp garlic powder
- 2 Tbsp olive oil
- 1/2 medium yellow onion, chopped
- 16 ounces brussels sprouts, thinly sliced (about 4 cups)
- 2 cloves garlic, finely chopped
- 3/4 C shredded sharp cheddar cheese
- 1/4 C bread crumbs
Directions:
- Preheat oven to 350 degrees F.
- Add cubed potatoes to a large pot and cover with cold water until fully submerged. Place over medium-high heat and bring to a boil. Turn the heat down slightly so the water remains simmering. Allow potatoes to cook until fork tender, about 10-15 minutes. When the potatoes are done cooking, strain them and place them in a large mixing bowl.
- Mash the potatoes to a creamy consistency. Stir in 2 Tbsp butter, milk, Greek yogurt, salt, pepper, and garlic powder. Mix until well incorporated and set the potatoes aside.
- Warm up a large pan over medium heat. Add the olive oil and 2 Tbsp additional butter and cook until the butter is melted. Add the onion, brussels sprouts, and garlic. Cook until all of the veggies have softened, stirring occasionally, about 5 minutes. Some caramelization or browning is normal.
- Add the Brussels sprout mixture to the bowl containing the mashed potatoes and mix until well incorporated. Taste mixture and add more salt and pepper if desired.
- Grease a large baking dish with cooking spray and add in the potato mixture. Spread until the mixture is evenly distributed. Top the potato mixture with the cheese and breadcrumbs.
- Bake in the oven for 30-35 minutes, or until the breadcrumbs look toasted and the cheese is melted and bubbling. Allow to rest for 5 minutes, serve and enjoy!
Swaps:
- For the mashed potatoes: pre-prepared from the store or leftovers
- For the brussels sprouts: green cabbage or purple cabbage
- For the cheddar cheese: shredded cheese of choice or non-dairy cheese shreds
- For the breadcrumbs: gluten-free bread crumbs, panko, or feel free to omit