- 4 pounds russet potatoes, peeled, cut into large chunks
- 8 ounces sweet Italian sausage, casings removed, crumbled
- 1 1/3 cups whole milk
- 3 1/2 tablespoons whole grain Dijon mustard
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- Cook potato chunks in large pot of boiling salted water until tender, about 30 minutes. Return to pot.
- Meanwhile, cook sausage in heavy large skillet over medium heat until brown and cooked through, about 8 minutes. Add milk and mustard; bring to simmer.
- Mash potatoes; gradually mix in milk mixture. Add butter and stir to melt. Season with salt and pepper.