Chive and potato mash with mushroom and sausage sauce

Ingredients for 1 servings:

• 200 g potatoes
• 1 tbsp butter
• e.g. milk
• salt and pepper
• nutmeg
• 1 tbsp chives
• 1 bratwurst, approx. 100 g
• 125 g mushrooms, brown
• 2 spring onions
• Margarine or butter
• 1 tsp flour
• 75 ml vegetable stock
• 1 tsp balsamic vinegar, lighter
• 1 pinch of lovage powder
• ½ tsp thyme, shredded
• Salt and pepper, white
• Paprika powder, sweet
• 75 g double cream cheese
• Broth powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

For the mashed potatoes, peel and weigh the potatoes, place them in a pot of boiling salted water, cover, and cook for 20 minutes. Then drain the cooking water, return the pot to the stove, and let the potatoes cool briefly. Mash with a potato masher. Stir in the butter and add enough milk to make the mash nice and creamy. Season to taste and fold in the chives. For the sauce, slice the sausage. Trim the mushrooms and spring onions and also slice them. Heat the margarine or butter in a pan and fry the sausage slices. Remove from the pan. Fry the mushroom slices for about 5 minutes, then briefly sauté the spring onions. Return the sausage to the pan. Mix everything with the flour and pour in the vegetable stock and balsamic vinegar. Add some of the spices, as well as the lovage and thyme. Then stir in the cream cheese. Let the sauce simmer for a few minutes. If it’s too thick, add a little more stock. Season to taste, possibly with a little more stock powder. Place the warm mashed potatoes in the center of a plate and drizzle with the sauce, then serve. You can also serve with a salad, if you like.