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