Ingredients:

  • 1 lb (454g) good quality pork sausages (e.g., Cumberland or Lincolnshire), about 6-8 sausages
  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 cup (240ml) chicken broth (low sodium)
  • 1/2 cup (120ml) milk (whole or 2%)
  • 2 tablespoons (30g) butter (unsalted)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) olive oil
  • 2 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons (30g) butter (unsalted)
  • 2 tablespoons (15g) all-purpose flour
  • 1 cup (240ml) beef broth (low sodium)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

  1. Place the quartered potatoes in the Instant Pot. Pour in the chicken broth.
  2. Place the sausages on top of the potatoes in a single layer.
  3. Secure the lid and set the Instant Pot to high pressure for 8 minutes. Followed by a natural pressure release for 10 minutes, then quick release any remaining pressure.
  4. Carefully remove the sausages from the Instant Pot and set aside. Drain the potatoes (reserve about 1/2 cup of the cooking liquid). Return the potatoes to the Instant Pot. Add milk and butter. Mash until smooth, adding reserved cooking liquid as needed to reach desired consistency. Season with salt and pepper to taste.
  5. While the potatoes are cooking, heat olive oil and butter in a saute pan or skillet over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized (about 20-25 minutes), reducing heat if necessary to prevent burning.
  6. Add minced garlic and cook for 1 minute more. Sprinkle flour over the onions and cook, stirring constantly, for 1 minute to create a roux.
  7. Gradually whisk in the beef broth, Worcestershire sauce, and brown sugar. Bring to a simmer, stirring occasionally, until the gravy thickens to your desired consistency (about 5-7 minutes). Season with salt and pepper to taste.
  8. Serve the mashed potatoes topped with the sausages and smothered in onion gravy. Garnish with fresh parsley, if desired.