Traditional British Bangers and Mash Recipe

Place a large stock pot with enough water to cover all of the potatoes on a stove top over high heat and allow the water to come to a boil while you peel the potatoes.
Peel and chop the potatoes into large cubes or chunks
Place the potatoes in the boiling water and cover with a lid. Boil them for 20 minutes or until they are soft when stabbed with a fork.
Drain the water and add the cooked potatoes back to the hot pot with 1/2 cup butter, 1 cup buttermilk, 1 ½ tsp salt and ½ tsp pepper. Mash with a potato masher until everything is combined.
For extra soft mashed potatoes, pull out an electric hand mixer and whip the mixture until fluffy.
Serve while warm.

In a frypan add the pork sausage and cook until fully cooked through. Remove and set aside.
Add 1 tbsp olive oil to the now empty frypan and add chopped yellow onion and 1 tsp minced garlic. Sauté for 3 minutes.
Add 3 tbsp all-purpose flour and stir until all combined.
Whisk in 2 cups of beef broth and whisk while you allow it to boil and thicken.
Add the cooked sausage back to the gravy in the frypan
Serve the bangers (sausage and gravy) over the mashed potatoes. Enjoy!