Potato Mash Board 3 Ways

METHOD

1. Begin by preheating the oven to 180c. Place the sausages and red onion chunks on a baking tray. Place the vine tomatoes on another. Drizzle some oil of choice over both trays and roast in the oven for 20-25 minutes.

2. Meanwhile peel and quarter the potatoes, and boil on a medium-high heat for 20 minutes or until soft.

3. Heat another pan on a medium heat and add a glug of oil, the black beans and smoked paprika. Cook through for 10 minutes stirring every few.

4. Once the potatoes are cooked and soft, drain and mash them. Add the milk, salt and butter and combine until creamy.

5. Split the mash between three bowls. Combine one with the chopped chives, the second with the pesto and the last with the chipotle paste.

6. Spread the mashes out onto a large serving dish.

7. On the chive mash, add the cooked red onions and sausages. Serve with a jug of gravy alongside, or carefully pour some over just before serving.

8. On the pesto mash add the cooked vine tomatoes, olives, feta, pine nuts and basil leaves.

9. On the chipotle mash add the cooked black beans, sweetcorn, avocado chunks, spring onion and chilli flakes.

10. Enjoy!

RECIPE CREATED & PHOTOGRAPHED BY @WHATLUCEEATS

What you will need