Memphis takes the medal for many iconic superlatives, and now we can add to the list that our city eats more Idahoan Foods mashed potatoes than any other in America! To thank our community, Idahoan has sent more than 300,000 free pouches of Buttery Homestyle Mashed Potatoes to Memphis households AND donated 250,000 servings to the Mid-South Food Bank. Talk about a pretty phenomenal give-back.
What have you prepared with your gift? I’ve made a slow-cooked Memphis BBQ Bangers & Mash recipe using the mashed potatoes, which take literally less than five minutes to prepare and give us the made-from-scratch comfort and taste we all crave. I think you’ll love it.
This post is brought to you by Idahoan Foods. Thank you for being supportive of my sponsors!
Serves 2-4; Active Time: 20 minutes; Cook Time: 3+ Hours
1 large onion, sliced into rings
1 tablespoon butter
1 local Memphis beer
4 brats
1/4 cup Memphis barbecue sauce
2 tablespoons Dijon mustard
1 package @idahoanfoods Buttery Homestyle Mashed Potatoes
Italian parsley, to garnish
Memphis BBQ seasoning, to garnish
1. Heat a grill pan over medium-high heat.
2. In a separate sauté pan, melt butter over medium heat and sauté onions until just translucent. Meanwhile, add brats to grill pan and sear 3 minutes per side.
3. Transfer onions to a slow cooker. Add barbecue sauce and Dijon mustard, and stir to combine. Arrange brats atop onions and, using a pastry brush, baste some of the barbecue/mustard mixture on top of each brat. Pour can of beer into slow cooker. Cook low 6-7 hours or high 3-4 hours.
4. Just before serving, bring 2 cups of water to a boil. Remove from heat and add contents of an @IdahoanFoods Buttery Homestyle Mashed Potatoes pouch, stirring until combined to moisten all potatoes, then let stand 1 minute.
5. Plate mashed potatoes, followed by brats, onions, and sauce. Sprinkle with barbecue seasoning and parsley, and serve alongside extra barbecue sauce for dipping!
