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Cheesy Buttery Potato Mash with Sausage in Onion Gravy
Cheesy Buttery Potato Mash
- 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
- 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
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