Probably my favourite mash and absolutely terrific with pork or sausages.
Ingredients - serves 4
8 pork sausages
1 large sweet onion
1 ramiro red pepper
15g butter
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400g peeled potatoes
1 tbsp Dijon mustard
30g butter
milk
1 tbsp snipped chives
1 tbsp chopped parsley
salt, pepper
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Method
1 Peel and thinly slice the onion. Trim, halve, seed and thinly slice the red pepper. Fry off onion and pepper together with seasoning until they are tender and colouring, set aside and keep warm.
2 Grill the sausages to browned all over and thoroughly cooked. Cut potatoes into chunks and boil in salted water, mash - preferably with a mouli or ricer - and add seasoning, mustard and butter, follow with a little milk to achieve an irresistibly smooth consistency. Taste and adjust seasoning if necessary then fold in the freshly chopped herbs. |
