Fancy Pants Bangers 'n Mash

From Rachael Ray: 365 No Repeats

2 Tbsp extra-virgin olive oil (EVOO)
8 bangers (mild pork, beef or chicken sausage will work)
2 lb small red potatoes, cut into quarters
coarse salt
2 medium red onions, thinly sliced
1 Tbsp fresh thyme leaves, chopped
2 garlic cloves, chopped
coarse black pepper
1/2 C dry red wine
1 1/2 C chicken stock or broth
2 Tbsp unsalted butter
2 Tbsp cream cheese
3 Tbsp fresh chives, chopped
1/2 C milk
1/4 C fresh flat-leaf parsley leaves, chopped
juice of 1/2 lemon

Heat a large nonstick skillet over medium-high heat with the EVOO. Add the bangers and brown on all sides, about 3-4 minutes.

While the bangers are getting brown, start the mash by covering the quartered potatoes in water in a medium saucepan. Bring the water to a boil, salt it, and cook the potatoes until fork-tender, about 10 minutes.

Remove the bangers to a plate and reserve. Drain half of the fat from the skillet, then return the skillet to the stovetop. Add the red onions, stirring frequently, for about 5 minutes, or until nice and brown. Add the red wine and chicken stock and bring up to a simmer. Add the browned bangers back to the skillet and cook until the sauce has reduced by half, about 5 minutes.

Drain the potatoes and return to the hot pan and warm stovetop to dry the potatoes out. Add the butter, cream cheese, chives and milk to the potatoes and smash to desired consistency. Season with salt and pepper.

Finish the bangers with the chopped parsley and lemon juice. To serve, divide the mash among 4 shallow serving bowls. Top the potatoes with the bangers and sauce.