Sausages and experimental mash


Farmers market sausages which I cooked in the oven on top of a dish full of roughly chopped peppers, onions and mushrooms.

The new idea was the dairy-free mash. This time I boiled the potatoes in just enough water to which I added a chicken stock cube, thyme, garlic and rosemary. I slowly simmered the potatoes for almost an hour before turning the pan off and leaving them to continue cooking in the hot water. I then used a spoon to remove the large chunks of potato into another pot where I mashed the potato before adding stock to the mixture until it was just moist enough, I then added a few of the soft garlic cloves and mashed them in.

The potatoes had really taken on the flavours of the herbs and chicken stock, I added a grating of black pepper and some salt. The result was really very good.