Ingredients:

  • 1.5 lbs smoked sausages, sliced into 1-inch pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • ½ cup heavy cream or milk
  • ¼ cup unsalted butter
  • Chopped parsley for garnish (optional)

Instructions:

  1. Slice the sausages into 1-inch pieces, dice the onion, and mince the garlic.
  2. In the crockpot, add sliced sausages, onion, garlic, chicken broth, Dijon mustard, Worcestershire sauce, thyme, and season with salt and pepper. Stir to combine.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until sausages are heated through and flavors meld.
  4. About 30 minutes before serving, place cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender (about 15-20 minutes).
  5. Drain potatoes, return to the pot. Add heavy cream, butter, salt, and pepper. Mash until creamy and smooth.
  6. Plate creamy mashed potatoes and top with sausage mixture from the crockpot. Garnish with chopped parsley if desired.