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Bangers and Mash
- 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
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, puree in a food processor.)
Cut sausages in half and serve over warm mash.
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- 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
