Boil the potatoes in plenty of salted water until tender. Drain and return the potatoes to the pan and shake over a low heat for a few seconds to dry them out a bit. Mash by pushing through a sieve or potato ricer.
Heat the butter and 80ml of cream gently in the pan until the butter has melted then return the mashed potatoes. Season and stir gently to combine.
For horseradish mash - stir in 10ml of cream and horseradish. Taste and add more horseradish and salt and pepper as required. For grainy mustard mash - stir in grainy mustard, salt and pepper to taste. Serve topped with the sausages cooked according to the packet instructions and hot onion gravy.
- 8 tbsp onion gravy
- 90ml double cream
- 1 heaped tbsp wholegrain mustard
- 1 pack sausages
- 55g unsalted butter
- 1 heaped tbsp creamed horseradish
- 675g potatoes
- 1 pinch salt
- 1 pinch pepper
Total time required
- Preparation time:
- Cooking time:
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