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Crispy Stuffing Mashed Potatoes

These creamy, buttery mashed potatoes, topped with a sausage, sage and onion crumb, make the perfect Christmas side. Anyone that knows me knows that I controversially don’t love mashed potatoes. It’s a texture thing (a pile of mush doesn’t quite do it for me!). Adding a crispy topping, however, transforms it into something so delicious. I hope you’ll give it a go!

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Scale

For the mash:

  • 700 g Maris Piper or King Edward potatoes, peeled and quartered
  • 400ml whole milk
  • 100g unsalted butter
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

For the topping:

  • olive oil
  • 150g sausage meat
  • 75g day-old ciabatta, blitzed into crumbs
  • ½ onion, finely chopped
  • 1 tbsp fresh sage leaves, finely chopped

Instructions

  1. Place the potatoes in a large pot. Cover with cold water, season very, very generously with salt and bring to a boil over high heat. Taste the water: it should be sea-level salty; don’t worry, very little of the salt will actually be absorbed by the potatoes. Cook until fork tender.
  2. Meanwhile, place the milk, butter, rosemary and thyme in a saucepan. Season very generously with salt and pepper. Bring the mixture to a simmer over medium-high heat, then remove the saucepan from the heat, cover and let sit for at least 30 mins.
  3. Drain the cooked potatoes then pass them through a ricer or food mill. Alternatively, you can mash the potatoes by hand.
  4. Bring the milk mixture back to a simmer, then strain it into the potatoes and mix until well combined. If you like your mash looser, you can add more hot milk. Taste and adjust the seasoning to your liking, then cover and keep warm until the crumb is ready.
  5. Heat a splash of olive oil in a large sauté pan. Add the sausage meat and crumble it up with a wooden spoon. Cook until browned, then transfer to a plate.
  6. Add another splash of olive oil, along with the blitz ciabatta and some salt and pepper. Cook, tossing frequently, until golden, then transfer to a plate.
  7. Finally, add another splash of olive oil along with the sage and onions. Season with salt and pepper and cook until softened, around 5 minutes. Return the sausage and ciabatta to the and toss to heat everything through.
  8. Dish up the mash and top with then stuffing crumb, then serve and enjoy!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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