You can't go wrong with easy bangers and mash for dinner. This classic Aussie recipe has cheesy mash and onion gravy to add some extra family-friendly flavour.
Cheesy Buttery Potato Mash
Ingredients
1kg potatoes
100g Western Star Original Salted Butter, diced
½ cup (125ml) warm milk
1 ½ cups (300g) Perfect Italiano Perfect Melt
Salt and pepper to taste
Method
Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
Gradually add milk, beating with a wooden spoon until smooth. Stir in cheese and season with salt and pepper. Serve topped with remaining butter
Tips & Hints
Choose a potato that’s good for mashing, such as Sebago or Desiree.
Removing as much moisture from the potatoes is essential for a creamy mash. Use the residual heat from your cooking pot to dry out any remaining water from the drained potatoes. Shaking the pan occasionally encourages extra release of built up steam from cooked potatoes.
For an extra silky mash, use a potato ricer or drum sieve to mash the potatoes. Both available from good kitchen stores.
Store prepared mashed potatoes in a refrigerator in a sealed container for 2-3 days. Reheat in the microwave or in a pan over low heat. You may need to add an extra few tablespoons of milk and butter to restore the silky smooth texture.
Sausage in Onion Gravy
Ingredients
1 tablespoon oil
8 sausages of choice
2 onions, thinly sliced
2 cloves garlic, crushed
2 tablespoons plain flour
1 ½ cups (375ml) beef stock
Steamed green peas to serve
Method
Heat oil in a large frying pan over medium-high heat. Cook sausages, turning frequently until golden and cooked through, around 8-10 minutes depending on the size. Transfer sausages to a plate and set aside
Reduce heat to medium and add onion and garlic. Stir occasionally until onion has softened and collapsed. Stir in flour and cook for a further minute
Add stock, stirring into the onion mixture. Bring to the boil, stirring constantly until thickened. Return sausages to pan and season to taste
Serve sausages and onion gravy over cheesy buttery mash and green peas
