Golden, well-browned pork sausages sit on a bed of creamy mashed potatoes, whipped smooth with butter and warm milk until every bite is rich and lump-free. The gravy comes together right in the sausage skillet, built on those browned bits for deep flavor and finished with fresh thyme, rosemary, and a bright hit of apple cider vinegar. Everything gets spooned generously over the mash and finished with a scatter of fresh parsley for a pop of color. It's comfort food through and through, the kind of plate that feels like a proper Sunday dinner no matter what day it is. This version comes together as a solid pick for a gluten free table, with the same deeply savory, herby flavor you want from a classic bangers and mash.
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Place the potato chunks in a large pot and cover with cold salted water by at least 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18ā22 minutes. Drain thoroughly.
Return the drained potatoes to the pot over low heat for 1 minute, shaking the pot gently, until any surface moisture has evaporated. Remove from heat. Add the 4 tbsp butter and warmed milk, then mash until smooth and creamy with no lumps remaining. Season with 1 tsp salt and adjust to taste. Cover and keep warm.
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