...or in this case, "Smash". Without a mixer or potato-masher I mashed these puppies with a flimsy whisk. I felt very resourceful (but may purchase a cheap masher next time). I've been wanting to make this quintessentially English dish for quite a while. However I have to admit, I'm not the biggest fan of the more subtle flavored English sausages that I've tried (to put it nicely). I love my zesty American sausages! Anyway, I found some German sausages that were quite tasty so I finally gave this recipe a whirl. The whole family loved it, including Sweet Pea! The dish was a perfect match with this cold, rainy day. This would also be an easy crowd pleaser (especially if you roast the links in the oven)

Ingredients:
8 large baking potatoes, peeled and diced
1/2 cup warm milk
2 Tablespoons butter or margarine
1 teaspoon garlic powder
1 1/2 pounds favorite sausages (that would be about 5 large American sausages)
salt and pepper to taste
1 large onion, thinly sliced
1 packet gravy mix (make per directions on packet)

Directions:

Boil the potatoes until the potatoes fall apart when a fork stabs them

While potatoes are cooking, heat oil in a skillet and add sausages and onion. Cook until sausages are done and onion is soft. (to make things easier sometimes I throw the sausages and onion in a roasting pan and cook at 350F until sausages are roasted takes about 10-20 minutes depending on the size of the sausages)

When potatoes are ready, drain them and mash. Add milk, salt, pepper, and butter (you may need to adjust the amount of the milk to reach your desired creaminess).

Plate up! Put a heap of potatoes on the plate then top with potatoes, onion, and gravy. Good for a Winter's night (or a cold rainy Spring day, apparently)

This recipe was a huge surprise. I was kind of "ho-hum" about it but wanted to make something with mascarpone cheese because it's pretty cheap (in the UK anyway), and we've never tried it. I needed to use up some chestnut mushrooms so this is what I made. It was FABULOUS. I don't know how but the mascarpone tasted like butter! Mmmmm, mmmm, mmmm! Sweet Pea enjoyed it too. Two thumbs up all around!

Ingredients:
12 oz pasta - whatever kind tickles your fancy
8oz Italian sausages, or any sausage really (we used pre-sliced German because that's what I had on hand. It was good, but I think we'd prefer chunkier bites of sausage next time)
8 oz mascarpone
2-3 T dry white wine
1/8 tsp nutmeg
1/4 tsp salt
4-5 cloves garlic, finely diced
8oz package of mushrooms, quartered (the mushrooms not the package)
Parm for topping

Directions:
Bring pot of slated water to a boil and cook pasta

In a skillet, cook sausage (if need be), garlic, and mushrooms. When cooked through, add mascarpone, wine, nutmeg, and salt. Mix to combine.

When pasta is done, combine with mascarpone sauce. Enjoy! Be sure to top with lots of Parmesan.