Colorful mashed potatoes with bratwurst

Ingredients for 1 servings:

• 150 g potatoes
• 250 ml salt water
• 150 g carrot(s)
• 50 g peas, frozen
• 1 spring onion(s)
• 1 tsp butter
• 1 bratwurst
• Oil for frying
• 1 tsp, heaped butter (for the mash)
• 1 tsp, heaped double cream cheese
• Salt and pepper, white
• nutmeg
• some oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Dice the peeled potatoes and slice the trimmed carrots. Place them in a pot of salted water, cover, bring to a boil, and simmer for 20 minutes. Trim and slice the spring onions. Melt the butter in a pan and fry the spring onions until they begin to brown. Remove from the pan. Add a little oil to the pan and fry the sausage. Shortly before the potatoes and carrots are finished cooking, place the peas in a small bowl, pour boiling water over them, and after about 5 minutes, strain through a sieve. Drain the potatoes and carrots, reserving the cooking water. Return the pot to the stove and let everything evaporate briefly, then mash with a potato masher. Stir in the heaped teaspoon of butter and cream cheese, then a little of the cooking water, followed by the spring onions and peas. Season the mash with the spices to taste. Place the colorful mashed potatoes on a plate along with the bratwurst and serve.