Lemon Pepper Smashed Potatoes with Brussels Sprouts and Kale - Yummy Gusto

Ingredients

• 680 g baby potatoes (mini red or baby Dutch yellow), scrubbed
• 450 g Brussels sprouts, trimmed and finely shredded
• 1 large shallot, thinly sliced
• 2–3 tablespoons avocado oil
• Kosher salt, to taste
• Freshly cracked black pepper, to taste
• 2 cups (approximately 100 g) lacinato kale, stems removed and finely shredded
• 1.5 cups (approximately 180 g) shelled edamame, thawed or cooked
• 1/4 cup minced fresh chives
• 1 garlic clove, finely grated
• 1 tablespoon white wine vinegar
• 1.5 teaspoons freshly cracked black pepper
• 0.5 teaspoon red chili flakes (optional)
• 0.25 teaspoon freshly cracked white pepper
• 1 teaspoon Dijon mustard
• Zest and juice of 1 lemon
• 0.5 teaspoon kosher salt
• 2–3 teaspoons maple syrup
• 3 tablespoons extra virgin olive oil