Mashed Potatoes ‘N’ Brussels Sprouts

• 3 pounds potatoes (about 9 medium), peeled and quartered
• 2 cups fresh or frozen brussels sprouts
• 2 garlic cloves, peeled
• 1/2 cup half-and-half cream
• 2 tablespoons butter
• 2 teaspoons chicken bouillon granules
• 1 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon pepper

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
2. Meanwhile, place 1/2 in. of water and brussels sprouts in a small saucepan; bring to a boil. Reduce heat; cover and cook for 5 minutes. Add garlic; cook 3-5 minutes longer or until tender.
3. Drain potatoes, sprouts and garlic; cool slightly. Place in a food processor; cover and process for 1-2 minutes. Add the remaining ingredients; cover and process just until blended. Transfer to a serving bowl.

potatoes, sprouts, garlic, cream, butter, chicken bouillon granules, salt, dried basil, pepper

Taken from www.tasteofhome.com/recipes/mashed-potatoes-n-brussels-sprouts/ (may not work)