5 Ingredients · Dinner
Recipe by Chef Anis
Sausage and Cheesy Mash
Chef Anis’s comforting sausage and cheesy mash keeps the potatoes smooth, warm and generously cheesy.
- Cooking time
- 35 min
- Servings
- 4 pax
- Difficulty
- Easy
What you’ll need
Ingredients
Serves 4
- 4 chicken or beef sausages
- 600 g russet potatoes, peeled and cut into quarters
- 200g Perfect Italiano Perfect Melt
- 80 ml thickened cream
- Anchor Salted Butter
Step by step
Method
- 1
Boil the russet potatoes until fork tender.
- 2
When the potatoes are almost cooked, grill or pan-fry the chicken or beef sausages until golden and cooked through. Transfer to a plate and keep warm.
- 3
Drain the potatoes well and allow the excess moisture to evaporate for 1–2 minutes. While still hot, pass the potatoes through a potato ricer into a large saucepan or bowl.
- 4
Add the thickened cream and Anchor Salted Butter, then mix until smooth.
- 5
Add the Perfect Italiano Perfect Melt a handful at a time, stirring continuously until the mash is smooth and creamy.
- 6
Spoon the cheesy mash onto a serving plate and serve with the sausages.
Keep cooking
