Glam bangers and mash

Better Homes and Gardens (Australia) - - Food In A Flash -

These are the mashed pota­toes you’ll dream of for the rest of your life. The trick is, well, a lit­tle weird, but the re­sult is WOW.

Prepa­ra­tion time 10 mins Cook­ing time 45 mins Serves 4

700g brushed pota­toes, peeled,

cut into chunks

100g un­salted but­ter

60g white cho­co­late

2 cloves gar­lic, minced

Pinch freshly grated nut­meg 200ml cream

Sea-salt flakes and freshly ground

white pep­per to sea­son

2 Tbsp ex­tra vir­gin olive oil

2 brown onions, finely sliced 1 swede, peeled, grated

2 tsp Worces­ter­shire sauce

2 tsp mo­lasses

12 thick Cum­ber­land pork sausages Mint sauce, gravy, peas, sliced

radishes, to serve

STEP 1 Steam pota­toes in a steamer bas­ket over a saucepan of sim­mer­ing wa­ter, cov­ered tightly with a lid, for about 20 min­utes or un­til ten­der (time will vary de­pend­ing on the size of the pota­toes), then set aside for 3 min­utes.

STEP 2 Melt but­ter in a medium saucepan over medium heat. When bub­bling, add cho­co­late, gar­lic and nut­meg. Cook, stir­ring, for 1 minute. Add cream and bring to a sim­mer, stir­ring un­til well com­bined.

STEP 3 Press pota­toes through a ricer into a large bowl. Fold in cream mix­ture and sea­son with salt and white pep­per. Mix un­til creamy.

STEP 4 Heat olive oil in fry­ing pan over medium heat. Fry onions and swede for 10 min­utes, un­til well browned. Add Worces­ter­shire sauce and mo­lasses and cook for a fur­ther 2 min­utes. Set aside and keep warm. STEP 5 Fry or grill sausages for 12 min­utes, turn­ing, un­til cooked through. STEP 6 Spoon mash onto serv­ing plates. Top with sausages, onion mix­ture, gravy and peas. Gar­nish with radishes.

Say what? Cho­co­late in your mash? Yep, and the flavour will blow your mind

Glam bangers and mash

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