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Ingredients
2 Pounds Russet potatoes, peeled & cut into 1" - 2" cubes
4 Pork sausages, preferably British Bangers
1 Cup water
For the mashed potatoes
Cooked Russet potatoes see above
1/2 Cup green onions, sliced
1/4 Cup unsalted butter
2 to 4 Tablespoons milk
Salt & pepper, to taste
For the onion gravy
1/4 cup unsalted butter, divided
1 Medium red onion, thinly sliced
1 Cup + 2 Tablespoons beef broth, divided
2 Tablespoons balsamic vinegar
1/2 Cup water
1 Tablespoon cornstarch
Salt & pepper, to taste
Instructions
Place the chopped potatoes in the Instant Pot with a cup of water. Then place the sausages on top of the potatoes in a single row.
Seal the Instant Pot and cook at high pressure (�manual� function) for 10 minutes. After it is ready, apply a quick pressure release to completely depressurize. Press �cancel� to turn off the Instant Pot. Open the Instant Pot and place the potatoes into an oven-safe large bowl or dish and the sausages onto another plate.
Preheat the oven to 200�F).
Using a potato masher, break down the potatoes and stir in the butter until it is melted and incorporated into the potatoes. Slowly mix in the milk until you get to the consistency of mash that you like. Fold in green onions and season with salt and pepper to taste. Set aside.
Wipe out the Instant Pot with a wet paper towel if necessary. Set the Instant Pot to "saut�" and place 2 tablespoons of butter into the pot, swirling the butter until it melts. Place the sausages back into the pot, allowing the sausages to brown on each side, about 2 to 3 minutes.
After the sausages are browned, remove from the pot (leave oil behind) and place them on top of the mashed potatoes or into another oven-safe container. Place the mashed potatoes and sausages in the oven to keep warm.
Add 2 tablespoons of beef broth to deglaze the pot, stirring and scraping the bottom of the pot to loosen the brown bits. Add the remaining 2 tablespoons of butter and red onions into the pot. Saut� until the onions are softened and brown, about 3 to 4 minutes. Pour in the balsamic vinegar and stir for an additional minute.
In a small bowl, whisk together the water and cornstarch until the cornstarch dissolves and a slurry is formed. Pour the remaining cup of broth along with the slurry into the pot. Whisk frequently until it begins to thicken. Taste for salt and pepper before removing from heat.