Thursday, March 19: Sausages, Mashed Potatoes, and Cabbage

Really feeling the comfort food these days! Tonight’s dinner was a plate of creamy marscapone-parm mashed potatoes, mustardy roasted cabbage, and my favorite Seemore broccoli melt sausage. Simple, nourishing, delicious!

For the sausages: Roast in oven according to package instructions. (Note: I used pre-cooked pork sausages by Seemore, which only takes about 10-15 minutes in the oven, depending on oven temperature. If you’re roasting raw sausages, it will take closer to 25 or 30 minutes to cook through.)

For the roasted cabbage: See recipe here.

For the mashed potatoes (I made this very willy nilly, so the measurements are approximate and I encourage you to go by taste and desired consistency/etc.!): Dice 1-2 pounds Yukon Gold potatoes into 1-inch cubes (note: I do not peel the potatoes, but you can if you want a smoother mash). Add to a large pot with enough cold water to cover by one inch, and add a few big pinches of salt. Bring to a boil, then boil for 10-15 minutes, or until potatoes are tender and can easily be pierced with a fork. Drain water, then place pot back on stove over medium-low heat and cook for a few minutes, stirring constantly, to make let the excess water steam away. Take pot off heat and mash coarsely with a potato masher. Add a big splash of milk or half and half, a dollop or two of marscapone cheese, 1/4-1/2 cup grated parm, and a pinch of salt (you can also add a few TB of butter, though I find it rich enough with just the marscapone). Continue to mash and stir until as smooth as you like it, adding more milk a splash at a time if it’s too dry, or more cheese for extra creaminess and flavor. Season to taste and enjoy!