Bangers and Mash

Bangers and Mash

Serves 6

Here’s to a classic St. Patrick’s Day double whammy, made with peas and edamame mashed into creamy potatoes and topped with browned pork sausages. Serve with cooked greens on the side for extra luck.

  • 2 Yukon Gold potatoes (about 1 pound), peeled and cut into (1 1/2-inch) chunks
  • Canola spray oil
  • 4 fresh pork sausages (about 1 1/2 pounds)
  • 2 cups frozen peas
  • 1 cup frozen shelled edamame
  • 1/2 cup reduced-fat (2%) milk
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 tablespoon whole grain mustard
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Put potatoes in a medium pot, cover by 1 inch with water and bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Meanwhile, heat a large skillet over medium heat, spray with oil, add sausages and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer to a paper-towel-lined plate to let drain briefly.  

When potatoes are tender, add peas and edamame to the simmering water; cook 2 minutes more. Drain and return to the pot. Off of the heat, add milk, butter, mustard, salt and pepper, and mash with a potato masher until well combined. (For a smoother texture, purée in a food processor.) 

Cut sausages in half and serve over warm mash.

Nutritional Info: 
Per Serving:460 calories (270 from fat), 30g total fat, 11g saturated fat, 85mg cholesterol, 850mg sodium, 22g carbohydrate (4g dietary fiber, 4g sugar), 24g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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