Papa's Pepper Bangers and Mash

Papa's Pepper Bangers and Mash
(Courtesy of Spencer from @spencerthecook from Instagram ... )
Well, I wanted to try something a little different in honor of Saint Patty's day coming up so here is my take on bangers and mash.  I've replaced the traditional mash and gravy with an Irish potato dish called Colcannon, or as my bride called it, the absolute best potatoes she has ever had!  Colcannon is a delicious buttery potato/vegetable dish normally served with a tab of butter in the center of the serving. Yeah, I like to mix things up and it's just pure joy to be able to share it with you when it works out!  So this Saint Patty's day enjoy a glass of your favorite "green" beverage along side a delicious plate of bangers and mash!

4 pounds russet potatoes, peeled and cut into a large dice (3/4" square)
2C Warm milk ( you can use half and half or heavy cream)
2t Salt
3/4C butter
3C Frozen chopped kale
4 large jalapenos, seeded and sliced or diced
2T Lemon juice
1/2C Spicy brown mustard
1t Papa's Pepper premium spice blend

8-10 Premium sausage or Brats

For the potatoes:

Put peeled and cubed potatoes in stock pot and cover with heavily salted (like ocean water) cold water.  Put stock pot with potatoes over a burner on high heat and bring to a boil.  Once boiling reduce heat to a high simmer and simmer for about 12 minutes until potatoes are soft.

For the Kale:

Place frozen kale in a large skillet over medium heat and cook to dry the kale out, about 10 minutes.  Once the kale has dried out add the lemon juice and stir to incorporate.

For the mustard:

Soften 1/4C of butter, add 1/2C of mustard and whisk the two together.


Cook or grill sausages/Brats until they have a good char on them.

Mash the potatoes using a potato masher or ricer.  Add milk or cream and 1/2C softened butter and stir to incorporate.  Fold in salt, Papa's Pepper, kale and jalapenos.  Serve on plate hollowing out the center of the serving of potatoes and then add a tablespoon of the butter/mustard mixture to the center of the potatoes.  Add sausages to plate and enjoy!

**Cooking tip**
I de-seed the jalapenos because while they are considered just a moderately hot pepper, they can vary a great deal in heat level.  Taking the seeds out takes away almost all the heat and leaves the flavor.  In turn, that allows me to control the heat level using Papa's Pepper.