Spice up your mashed potatoes with our Chef’s secret flavour weapon – chorizo. Chorizo covers a wide range of sausages, but in Ireland the term usually refers to the cured sausage which is stored at room temperatures, and can be found in most supermarkets. Some find the sausage on its own to be a little gristly and very full on in flavour, but chopped up in mashed potatoes it’s quite subtle. The recipe itself is quite simple.
Peel your potatoes before cooking, We prefer floury potatoes for mashing, and often steam them when they are parboiled, as they sometimes have a tendency to break up and soak up the water otherwise. Finely chop chorizo and onion (or spring onion) when your potatoes are almost ready to mash, and fry in butter. Add them to your potatoes, along with salt, milk and butter, mashing until you achieve the desired consistency.
