Sausages with Confetti Mash

Sausages with Confetti Mash

Recipe by Marge Perry & David Bonom

  • 4Servings


  • 1 1/2 lbs. potatoes, peeled
  • 8 oz. parsnips, peeled
  • 1/3 cup milk
  • 3 tbsp. butter
  • 1/2 cup each chopped grilled peppers and onions, thawed and reheated
  • 5 oz. baby kale
  • Vinaigrette, for salad
  • 8 whole grilled sausages, thawed and reheated


1. Make the Big-Batch Grilled Sausages, Peppers & Onions. For this recipe, portion out 8 whole sausages and 1/2 cup each chopped peppers and onions.

2. Cut potatoes and parsnips into 1-inch pieces. In saucepan, cover potatoes and parsnips with cold water; bring to a boil. Reduce heat; simmer until tender, 12 to 15 minutes. Drain; return to pot. Mash with milk and butter. Mix in peppers and onions; season. Toss kale with dressing; season. Serve with sausages and mash.