Crispy mashed potato mounds
Ingredients:
- 14 sausages
- 8 medium carrots
- 4 large pieces of broccoli
- 2 kg potatoes
- 75 grams Western Star Chef’s choice butter
- ½ tsp pink Himalayan salt
Method:
- Preheat oven to 200 degrees Celsius.
- Place water in a double steamer and bring to the boil.
- Peel potatoes and cube them into small similar size pieces.
- Place potatoes in the steamer and cook until tender.
- While potatoes are cooking, prepare broccoli into small florets and slice carrots into sticks.
- Once potatoes are cooked, place them in a large bowl.
- Set aside 25 grams of butter for painting the mounds once made.
- Add the cubed butter and salt and mash until there are no lumps.
- Line two trays with baking paper.
- Fill a piping bag with the mashed potatoes. Use the largest star point nozzle to squeeze out pattern mounds onto the baking paper.
- Melt the extra butter, then brush the mounds with the melted butter.
- Place the trays in the oven and bake for 20-25 minutes.
- After the mash mounds have been cooking for about 10 minutes, begin cooking the sausages.
- About 10 minutes before the mash mounds will be ready, put the other veggies in the steamer to cook.
- Once the veggies are ready serve them onto the plates, place a few delicious mash mounds on each plate with two sausages and enjoy!
Recipe by Planning With Kids at https://planningwithkids.com/2014/09/29/crispy-mashed-potato-mounds/