Is there anything better than bangers and mash on a cold night? This recipe is a modern twist: creamy potato mash packed with carrots, onions, and herbs, served with sizzling sausages and a generous dollop of mustard.
We used our favourite Peeler for those potatoes, our trusted Santoku Knife for prepping the veg, and finished it off in the classic La Chamba Baking Dish. Don’t forget to sprinkle some cheese using our Grater for that finishing touch!
Ingredients
- 4 quality sausages (your choice)
- 5 medium potatoes, peeled using our Peeler
- 2 carrots
- 1 onion
- 2 tbsp butter
- 1/2 cup milk
- Salt & pepper
- Optional: grated cheese, herbs, mustard
Method
- Prep the veggies: Peel the potatoes with your Peeler and chop using the Santoku Knife.
- Boil potatoes in salted water until fork-tender (about 15 minutes). Boil carrots until soft.
- Meanwhile: Grill or fry the sausages until golden and cooked through.
- In a La Chamba Dish, mash the potatoes and carrots with butter and milk. Season with salt and pepper.
- Optional: Shave some cheese over using your Grater for extra creaminess.
- Serve hot with sausages on top and mustard on the side.
Enjoy your hearty meal, made easier with our Drummers Homestore kitchen essentials!
