How do I best store the mashed potatoes and sauce?

Let cool completely and store in a sealed container in the refrigerator for up to 3 days. Freezing is also possible, up to 3 months. It's best to reheat it in the microwave or in a pan with a splash of water.

Can I also make this with fresh carrots and peas?

Absolutely! Boil or steam them until al dente before frying.

Can I also make this recipe without onions?

Yes, although you'll miss some of the flavor. You could also use leek or celeriac as an alternative.

Is this dish healthy?

Absolutely! It's packed with vegetables and low in saturated fat, especially if you choose a veggie or low-fat option.

Which potatoes should I use?

Use floury potatoes. They are perfect for a creamy mash or to make fries.

Mashed potatoes with carrots and peas and chipolata in onion sauce

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35 minutes

•

Gemakkelijk

Want to serve up quick, easy, and budget-friendly meals? Yes, I got you! This time we're making nostalgic mashed potatoes with peas and carrots, and chipolata meatballs in a delicious onion sauce, just like my grandma used to make. And of course, there's a hole in the mashed potato for the sauce. It's a truly delicious dish. Nothing fancy, but healthy, easy, with loads of vegetables, and above all, sooooo delicious!

Fan of this recipe? Also check out my recipe for Fennel mash with chipolata sausages.

Ingredients

What do you need?

Quantity: 4

Mashed potatoes
700 g floury potatoes
1 kg frozen peas and carrots, thawed
1 shallot
1 tbsp oil or butter
400 ml vegetable stock (from cubes or powder)

Onion-chipolata sauce
5 chipolata sausages
1 large onion
1 tbsp apple cider vinegar
400 ml stock (chicken or vegetable)
1 knob of butter or oil for frying
1 tsp bouillon powder or ½ cube

Finishing
Mustard or pickles to taste

700 g floury potatoes
1 kg frozen peas and carrots, thawed
1 shallot
1 tbsp oil or butter
400 ml vegetable stock (from cubes or powder)

5 chipolata sausages
1 large onion
1 tbsp apple cider vinegar
400 ml stock (chicken or vegetable)
1 knob of butter or oil for frying
1 tsp bouillon powder or ½ cube

Mustard or pickles to taste

Make it veggie!

Replace the chipolatas with vegetarian sausages or vegetable balls. Use vegetable stock instead of chicken stock. For extra flavor, add a little soy sauce or smoked paprika to the onion sauce.

Preparation method

How do you make this?

Steaming potatoes: Peel the potatoes, cut them into equal pieces and steam them for 20 minutes until done.

Preparing vegetables: Finely chop the shallot and sauté it in a tablespoon of oil or butter until translucent and lightly caramelized. Add the thawed peas and carrots and cook for a few minutes. Mash with a potato masher. Feel free to leave it a bit chunky for extra bite.

Making mashed potatoes: Add the steamed potatoes to the vegetables and mash until smooth. Gradually add the stock until you achieve the desired consistency.

How to prepare chipolatas: Melt a knob of butter in a pan. Cut the chipolatas into small balls with scissors and fry until golden brown all over.

Making onion sauce: Slice the onion into half rings and add to the pan with the meatballs. Caramelize thoroughly. Deglaze with the vinegar and apple cider vinegar. Then add 400 ml of stock and a little extra stock powder. Reduce for 10 to 15 minutes until the sauce thickens.

Serve: Spoon the mashed potatoes onto plates, make a hole in the center, and spoon in the onion-chipolata sauce. Garnish with a dollop of mustard or some pickles for a little extra kick.

Tips

Make sure to use floury potatoes.
For extra flavour: fry a clove of garlic with the onion.
Want extra vegetables? Feel free to add some leek or spinach to the mashed potatoes.
Prefer not to have a vinegary taste? Then reduce the amount or use only apple cider vinegar for a milder flavor.
Store in the refrigerator for up to 3 days or freeze for up to 3 months.