Mashed-Potatoes

Ingredients 1 package beer brauts (1 lb or more) 4 tbsp butter 1 med yellow onion, thinly sliced 4 tsp flour 1 bottle guinness (11 0z) 1 can beef broth (or any broth) 1 tbsp dijon mustard 1 tbsp worcestershire sauce 2 tbsp brown sugar 1 tsp salt Ground pepper to taste Mashed potatoes from 1-2 pounds of taters Dealers choice on your recipe here. Use butter! Instructions Cook sausage as you want. Recommended to do on grill or frying pan covered. Gravy: in large skillet, over medium high heat, cook and stir onions in butter for about 20 minutes until carmelized. Add flour, cook and stir for a few minutes until golden brown. Add guinness, broth, dijon, worcester, sugar, salt, and pepper. Reduce heat and simmer for 15-20 minutes until thickened. Assemble: bangers + mash + gravy Optional, cook chicken thighs or legs same way as brauts and it becomes bangers, flappers and mash

Ingredients Potatoes (whole, unpeeled or peeled your choice) 8 cloves garlic, split usage Olive oil or any oil Butter Salt Garlic salt Black pepper Directions Get a decent sized pan with enough depth and line the bottom with potatoes (make sure only one layer and DO NOT stack). Fill the pan such that the water is just barely covering the potatoes. Add 4 cloves garlic whole minus shell of course. Add oil, salt, pepper (quantities here don’t matter much and can just be a little). Bring to simmer, cover and simmer for 40 minutes or until easily cut with knife while in water. Potatoes should be relatively soft for good mash. DO NOT DRAIN THE WATER!!!!! Using a skimmer remove the potatoes and place in large bowl. MAsh using fork and knife as you see fit. Then add a few tbsp butter, 4 minced garlic cloves, <1 tbsp garlic salt (depends on quantity of recipe), salt, black pepper and a quarter cup or less of water. Note: the water is the one thing you cannot take away or make up for if you add too much. Add it slowly and carefully along with other ingredients tasting it as you go until you get good consistency and flavor. Serve.

Ingredients 2 tbsp vegetable oil 1 large onion, diced small 3 large carrots, diced small 1 tsp dried thyme 1 cup brown or green lentils 4 tbsp red wine (or less of red wine vinegar) 1.5-2 cups water 1-2 tsp salt 2-3 lbs yukon gold potatoes (buy a 5 pound bag and sort out quantity, see below) Few tsp salt 3 large garlic cloves, peeled but left whole Butter or olive oil (if vegetarian or making vegan) Black pepper 4 cups chopped kale (2 bunches) 2 cloves garlic, chopped roughly Parmesan cheese Instructions (do filling and mashed potatoes concurrently to save time) Filling: In small sauce pan on medium heat, saute onion, carrot and thyme until softened (~5 minutes). Add lentils and wine and stir well, bring to lively simmer. Add 1.5 cups water and bring back to simmer. Lower heat, cover and cook until tender (~40 minutes). Add more water if necessary. Taste at end and add salt if needed. Set aside Mashed potatoes: Get a large/wide soup pot and fill one layer (only one layer) densely with potatoes. Then add water until just the last millimeter of potato is above the water line. Add whole garlic, plenty of salt/pepper and simmer for ~30 minutes or until potatoes are well cooked (more time does not hurt) Remove potatoes and garlic from water (DO NOT discard water or drain) and mash in large mixing bowl. Add butter (or olive oil if making vegan), salt and liquid from pot until you have a good consistency and flavor of mashed potatoes. Add black pepper to taste With final bit of garlic and chopped kale, heat more oil in frying pan and saute garlic briefly before adding kale (as much as you can fit). Add more kale as it shrinks until all is cooked. Stir constantly to avoid burning garlic Combine kale mixture with filling mixture and put in greased baking dish (pick a size so filling is only ~1/2 inch tall in dish and evenly spread). Add mashed potatoes and spread evenly on top with spoon (this layer can be thicker). Sprinkle heavily with parmesan cheese. Cook at 350°F for 25 minutes. During final 2 minutes, set oven to broil and brown the cheesy top (watch carefully so no burning) Remove from oven, slice and serve. It cools quickly enough