Bangers and Mash with Guinness-Onion Gravy

Do not use Guinness Extra Stout, which is too bitter. Garnish with chopped fresh chives or other fresh herbs, if desired.

Combine potatoes and 1 tablespoon salt in large saucepan and add water to cover by 1 inch.

Bring to boil over high heat.

Reduce heat to medium and simmer until potatoes are fork-tender, 15 to 20 minutes.

Drain potatoes and return to saucepan.

Add half-and-half and 5 tablespoons butter.

Using potato masher, mash potatoes in saucepan until smooth.

Season with salt and pepper to taste.

Meanwhile, melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat.

Add bratwursts and cook until well browned on 2 sides, about 5 minutes. Transfer bratwursts to plate.

Wipe skillet clean with paper towels.

Add 2 tablespoons butter, onion, and salt to now-empty skillet and cook until onion is softened and lightly browned, 4 to 6 minutes.

Stir in flour and cook for 1 minute.

Whisk in broth, Guinness, mustard, and pepper.

Add bratwursts and bring to simmer.

Reduce heat to medium-low; cover; and cook until bratwursts register 160 degrees, 10 to 12 minutes.

Transfer bratwursts to serving platter.

Off heat, stir remaining 2 tablespoons butter into onion mixture.

Serve bratwurst with mashed potatoes and spoon onion mixture over top.

Bangers and Mash with Guinness-Onion Gravy Ingredients

2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
½ teaspoon table salt, plus salt for cooking potatoes
¾ cup half-and-half, warmed
10 tablespoons unsalted butter, divided
2 pounds bratwurst
1 onion, halved and sliced thin
1½ tablespoons all-purpose flour
¾ cup beef broth
¾ cup Guinness Draught beer
1 tablespoon Dijon mustard
½ teaspoon pepper