700g brushed potatoes, peeled, cut into chunks
100g unsalted butter
60g white chocolate
2 cloves garlic, minced
Pinch freshly grated nutmeg
Sea-salt flakes and freshly ground white pepper to season
2 Tbsp extra virgin olive oil
2 brown onions, finely sliced
1 swede, peeled, grated
2 tsp Worcestershire sauce
2 tsp molasses
12 thick Cumberland pork sausages
Mint sauce, gravy, peas, sliced radishes, to serve
Steam potatoes in a steamer basket over a saucepan of simmering water, covered tightly with a lid, for about 20 minutes or until tender (time will vary depending on the size of the potatoes), then set aside for 3 minutes.
Melt butter in a medium saucepan over medium heat. When bubbling, add chocolate, garlic and nutmeg. Cook, stirring, for 1 minute. Add cream and bring to a simmer, stirring until well combined.
Press potatoes through a ricer into a large bowl. Fold in cream mixture and season with salt and white pepper. Mix until creamy.
Heat olive oil in frying pan over medium heat. Fry onions and swede for 10 minutes, until well browned. Add Worcestershire sauce and molasses and cook for a further 2 minutes. Set aside and keep warm.
Fry or grill sausages for 12 minutes, turning, until cooked through.
Spoon mash onto serving plates. Top with sausages, onion mixture, gravy and peas. Garnish with radishes