Sausage and chive Philadelphia mashed potato

From Cookipedia

A quick and simple meal that everyone loves. The mashed potato is made extra creamy by using Philadelphia Light with spring onion and black pepper

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.

Sausage and chive Philadelphia mashed potato
Servings:Serves 4
Calories per serving:590
Ready in:30 minutes
Prep. time:15 minutes
Cook time:15 minutes
Recipe author:Chef
First published:27th April 2013

Best recipe review

Livens up your spuds


Makes mash much nicer.

PaulΒ RΒ Smith


Printable πŸ–¨ shopping πŸ›’ list & πŸ‘©β€πŸ³ method for this recipe


  1. Grill or barbecue the sausages, as directed on the pack until cooked through.
  2. Place the potatoes into a saucepan of water, bring to the boil and simmer for 10 minutes or until tender. Drain well and mash together with the Philly and milk. Season with freshly ground pepper.
  3. Cook peas as directed on the pack.
  4. Divide the mash between the plates and serve with the peas and sausages.

Recipe source

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

See also

Other recipes that use Philadelphia Light with spring onion and black pepper:

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