Sausage and chive Philadelphia mashed potato
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 8 thick sausages (e.g Cumberland)
- 4 large potatoes , peeled & chopped
- 100 g philadelphia light with chives
- 1 tablespoon of semi-skimmed milk
- Freshly ground pepper , to taste
- 200 g petit pois
Method
- Grill or barbecue the sausages, as directed on the pack until cooked through.
- 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.
- Cook peas as directed on the pack.
- 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:
- Steak with Philly Sauce
- Philly sausage and bacon potato bake
- Philadelphia Spring chicken
- Philly Herb Chicken
- Sausage and chive Philadelphia mashed potato
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https://www.cookipedia.co.uk/recipes_wiki/Sausage_and_chive_Philadelphia_mashed_potato