Mashed potatoes with mici
I have often made this simple combination: mashed potatoes with grilled sausages. I chose it every time I wanted something quick, uncomplicated, that I could eat right after it was cooked. Usually, I start by boiling the potatoes, and by the time they soften enough to mash, I manage to prepare the sausages as well. Everything is done around the same time.
Quick Info
Total time: 30 minutes
Preparation time: 5 minutes
Cooking time: about 20 minutes
Servings: 2
Difficulty: easy
Recipe type: quick, everyday meal
Ingredients
3 medium potatoes
some butter
salt
pepper
vegetable seasoning (optional, to taste)
a pack of grilled sausages
Preparation steps
1. Peel the potatoes and cut them into quarters. Rinse them with cold water to remove as much starch as possible.
2. Place them in a pot with enough water to cover them. Add a pinch of salt.
3. Let them boil over medium heat for about 20 minutes. They are ready when you can easily pierce them with a fork.
4. Once cooked, drain the water and place the hot potatoes in a large bowl.
5. Add salt, pepper, and if using, a little vegetable seasoning. Also add a bit of butter – enough to melt quickly.
6. Mash the potatoes with a whisk until you get a soft puree. Mix well until the butter is fully incorporated. If you want a finer puree, use a vigorous whisk, do not add milk or other liquids (it is not included in the recipe).
7. In the meantime, take the sausages out of the freezer if they are frozen and let them thaw completely. If they are fresh, skip this step.
8. Heat a pan over medium heat, without oil. Let it get hot.
9. Add the sausages to the heated pan. Fry them on each side until browned, but do not dry them out too much.
10. Remove them to a plate. Serve them warm, alongside the freshly made mashed potatoes.
Why I make this recipe often
It’s quick to prepare, I don’t need complicated ingredients, and it’s perfect when I don’t want to spend too much time in the kitchen. The puree is creamy enough even without milk, and the sausages cook quickly in the pan, without smoke or hassle.
Tips and variations
Tips
If you have floury potatoes, the puree will be fluffier. Don’t leave the sausages in the pan too long, or they will dry out.
You can adjust the amount of salt and pepper to taste, but keep in mind that the vegetable seasoning is salty too.
Fresh sausages are juicier when fried.
Substitutions
If you don’t have vegetable seasoning, you can skip it, and the puree will still taste good. Butter can be replaced with a plant-based alternative, but the texture and flavor will change.
The sausages can be made from other types of meat, but the classic recipe is with beef and pork.
Variations
You can try adding chopped fresh parsley to the puree for an extra freshness, if you like.
If you prefer, you can use new potatoes for the puree, but the result will be less creamy.
For extra flavor, you can grill the sausages if you have the option.
Serving ideas
The puree and sausages go well with a simple salad, for example, one with white cabbage or tomatoes.
For added flavor, you can serve mustard alongside the sausages.
Frequently asked questions
1. Can I boil the potatoes with the skin on for the puree?
You can, but for this recipe, peel them first to speed things up.
2. Do the sausages need to be completely thawed before frying?
Yes, otherwise they cook unevenly and risk being raw in the middle.
3. Can I add milk to the puree?
The recipe does not call for milk. If you want a softer puree, you can add a little, but strictly to taste.
4. Is oil needed in the pan for the sausages?
No, the sausages release enough fat. A hot pan without oil is sufficient.
5. Can the puree be prepared in advance?
Yes, but it’s best fresh for the right texture.
Nutritional values
Estimate for one serving (half of the recipe):
Calories: approximately 550-600 kcal, depending on the amount of butter and type of sausages used.
Proteins: 18-22 g (from the sausages and a bit from the potatoes)
Carbohydrates: 50-55 g (from the potatoes)
Fats: 30-35 g (from butter and sausages)
Values are approximate and can vary depending on the brand of sausages and how much butter you use.
Storage and reheating
The mashed potatoes can be stored in the fridge, in a covered container, for up to 2 days. When reheating, it becomes denser. If you want to heat it, do so on low heat, stirring often. Fried sausages do not retain their juicy texture if reheated, but they can be eaten cold or quickly heated in the pan. The recipe is not ideal for long-term storage.
Ingredients: 3 potatoes, a little butter, salt, pepper, vegeta, a small pot.
