Spice-Guy's Kitchen

Ingredients:

4 large baking potatoes, peeled and quartered
1 teaspoon butter, divided
1/4 cup milk, or as needed
salt and pepper to taste
3/4 pound beef sausages
1/4 cup diced onion
1/2 (.75 ounce) packet dry brown gravy mix
1/2 cup water, or as needed
Directions:

 Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess.
Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside.
Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender.
Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
Pour half of the gravy into a square casserole dish so that is coats the bottom.
Place sausages in a layer over the gravy (you can butterfly the sausages if you wish).
Pour remaining gravy over them, then top with mashed potatoes.
Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.

Take one peeled potato per person, slice it in half, then slice the halves 4 or 5 times and toss them into a cast iron skillet.
Fry in olive oil for ten minutes,(stir occasionally), then carefully
add 3/4C of broth, (I use beef or chicken) while stirring, and add a tablespoon of Rajun Rub and some dried parsley.
Slide the skillet into the oven @ 325F for about 40mins.
or until browned and the broth is gone.
Enjoy!!!

For four:
Wash, peel, and cut into several pieces, 4 potatoes
Peel at least two cloves of good, fresh garlic for each potato. Leave them whole.
Put the potatoes and garlic in the boiling water at the same time. This cooks the garlic and helps flavor the potatoes at the same time.
Boil gently until a piece of potato breaks when stabbed with a fork.
Carefully drain and try not to lose the garlic!
Return to the pan over very low heat.
Mash as much or as little as you like ‘em.
Add a bunch of butter. 1/3-1/2 a stick. And about 1/3 cup of milk(or chicken broth) and stir.
Season with salt and pepper
AT this point many times I’ll add some torn up fresh basil, or some finely minced rosemary.
Instead of the fresh garlic sometimes try adding roasted garlic…oh man…Honey start peelin’ some spuds…