Place your peeled and quartered potatoes in a large pot. Cover with cold, salted water and bring to a boil. Let them simmer for about 15-20 minutes, or until you can easily poke a fork through them.

While the potatoes are cooking, take a large skillet and add the olive oil over medium heat. Add the sausages and cook until they are nicely browned on all sides (about 15 minutes). Ensure they are cooked all the way through by turning them regularly.

In the same skillet after removing the sausages, add the chopped onions and sauté until they’re soft and translucent.

Drain the potatoes and return them to the pot. Add the butter and milk, then mash to your desired consistency. Season with salt and pepper. Add more milk for extra creaminess if desired.

In the last few minutes of sausage cooking, add the frozen peas to the skillet, stirring until heated through. Plate a generous scoop of mashed potatoes, place your sausages on top, and sprinkle the peas around. Drizzle with gravy if you feel fancy!