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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ernie “The Banana” is up from Kiwi for a week or so. “The Banana” is his own definition of himself. He’s Chinese by race but born and raised in Kiwi; so he’s yellow on the outside and white on the inside. Read more . More racial overtones & undertones there than I can even guess at but they don’t seem to worry anybody; he’s just a good mate that comes to visit now and then. Had him up to dinner and wanted to do something different so fixed local lobster, a fresh green salad & Taters Galatia. Okay, so I’m a fixated sorta bloke and I got mashed potatoes on my mind. This recipe just sorta happened. The only things I had to cook for this were the potatoes & asparagus; everything else that needed cooking was already cooked; they call them leftovers. “The Banana” loved the lot. Ingredients:
• 4 – 5 nice medium russet potatoes, peeled if that seems right; or maybe not. |
• 1/4 cup italian sausage; chunked and just cooked. |
• 1/4 cup portagee sausage; chunked and just cooked. |
• 1 large bay leif. |
• a bit of butter and milk (room temp) for the mashed potatoes. |
• 1/3 – 1/2 cup cheese, grated, your choice but i used feta again as i had some left over. |
• 2 spears fresh asparagus chopped course & just cooked. |
• 1/2 cup fresh mushrooms, sliced fine. |
• a pinch of basil, parsley & rosemary, optional & ± to taste. |
• butter for the sauteing. |
• salt & fresh ground pepper to taste. |
Directions:
1. 1. Boil the potatoes in lots of water; with some salt and the Bay leif.
2. 2. While the spuds are boiling, Sautee the chunked Italian & Portagee sausage together. See Photo
3. 3. Just before the sausage is done add the asparagus and cook for a minute or two See Photo. Set aside.
4. 4. When the potatoes are done, drain, remove the bay leif, and add the cheese; while the potatoes are still very hot.
5. 5. Mash the potatoes & cheese, adding the butter and milk as needed.
6. 6. Add the sausage, mushrooms, asparagus & spices & fold it all together. See Photo
7. 7. Salt & fresh ground pepper to taste.
8. 8. Serv.
9. The lobster main course was a good choice. If you have a bland main course the potatoes will dominate the meal. See Photo
10. Its avocado season here and I have half a dozen of them ripening in a basket by the window. I did some thin slices off a ripe one and laid them on top of the potatoes See Photo. Fantastic but not necessary.
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