Offer these potatoes alongside pork roast or pan-fried chops.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
4 pounds russet potatoes, peeled, cut into large chunks
8 ounces sweet Italian sausage, casings removed, crumbled
1 1/3 cups whole milk
3 1/2 tablespoons whole grain Dijon mustard
6 tablespoons (3/4 stick) unsalted butter, room temperature
Preparation
Step 1
Cook potato chunks in large pot of boiling salted water until tender, about 30 minutes. Return to pot.
Step 2
Meanwhile, cook sausage in heavy large skillet over medium heat until brown and cooked through, about 8 minutes. Add milk and mustard; bring to simmer.
Step 3
Mash potatoes; gradually mix in milk mixture. Add butter and stir to melt. Season with salt and pepper.
