Offer these potatoes alongside pork roast or pan-fried chops.
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
Directions
Cook potato chunks in large pot of boiling salted water until tender, about 30 minutes. Return to pot.
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.
Mash potatoes; gradually mix in milk mixture. Add butter and stir to melt. Season with salt and pepper.
