4 Serves
78 Mins
Peel and chop the potatoes into uniform chunks, then place them in a large pot and cover with cold water. Bring to a boil and cook until tender, about 20 minutes.
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IndianVitamin E
1 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
58 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
65 mg / 420 mgPhosphorus
198 mg / 1,250 mgPotassium
1284 mg / 4,700 mgSodium
63 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
9 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
While the potatoes boil, heat the vegetable oil in a frying pan over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 15 minutes.
Drain the potatoes and return them to the pot. Mash them thoroughly using a potato masher, incorporating butter and milk until smooth and creamy. Season with salt and pepper to taste.
Serve the hot sausages alongside a generous portion of the mashed potatoes.
7
g50
g15
g
Saudi
Cypriot