Description
Juicy browned sausages served over creamy mashed potatoes blended with fragrant basil pesto. This comforting yet fresh twist on a classic delivers rich, herby flavor in every bite.
Ingredients
Scale
- 8 medium beef sausages (about 1½ pounds)
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup whole milk, warmed
- 1/3 cup basil pesto
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil.
- Add the cubed potatoes and cook for 15 to 18 minutes until fork tender.
- While the potatoes cook, heat olive oil in a large skillet over medium heat.
- Add the sausages and cook for 12 to 15 minutes, turning occasionally, until browned and cooked through.
- Drain the potatoes and return them to the pot. Let them steam dry for 1 minute.
- Add butter and warm milk, then mash until smooth.
- Stir in salt and black pepper.
- Fold in the basil pesto gently until evenly combined.
- Taste and adjust seasoning if needed.
- Spoon pesto mash onto plates and top with browned sausages. Serve hot.
Notes
- Warm the milk before adding to keep the mash creamy.
- Do not overmix the potatoes to avoid a gluey texture.
- Let sausages rest for a few minutes before serving to retain juices.
- Add extra pesto if you prefer a stronger herb flavor.