Ingredients

• 1kg white-fleshed potatoes
• 200ml cream
• 100g butter
• 100g sausage
• 2 tablespoons Parmigiano Reggiano
• 1 egg
• Salt, pepper, nutmeg
• Breadcrumbs

Preparation

1. Boil the potatoes with the skin on or steam them after peeling and quartering them. Meanwhile, sauté the crumbled sausage in a bit of butter.
2. Mash the potatoes and mix in the sausage, remaining butter (except for a small piece), egg, cream, and Parmigiano. Season with salt, pepper, and nutmeg.
3. Transfer the mixture to a buttered and breadcrumb-coated mold. Bake for about 45 minutes and serve hot.