product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Bangers and Mash

Serves 6
Time 35 min
Here’s to a classic British dish with a twist, made with peas and edamame mashed into creamy potatoes and topped with browned pork sausages.
Special Diets:
Ingredients
  • 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
Method

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.

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.
  • 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