Cook the Potatoes: Place the peeled and chunked potatoes in a large saucepan and cover with cold, salted water. Bring to the boil over a high heat, then reduce the heat to a steady simmer. Cook for 15-20 minutes, or until the potatoes are completely tender when pierced with a knife.

Start the Gravy: While the potatoes are cooking, melt the 60g of butter in a large, heavy-bottomed frying pan or skillet over a medium heat. Add the sausage meat and break it up with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the sausage is browned and cooked through. Do not drain the fat.

Make the Roux: Sprinkle the plain flour over the cooked sausage and fat. Stir constantly and cook for 2 minutes. This step is vital to cook out the raw flour taste and forms the thickening base for our gravy.

Build the Gravy: Gradually pour in the 700ml of milk, a little at a time, whisking continuously to prevent lumps from forming. Once all the milk is incorporated, pour in the stock.

Simmer and Season: Bring the gravy to a gentle simmer, still stirring. Let it bubble away gently for 5-7 minutes to thicken. It should be thick enough to coat the back of a spoon. Now, season it generously. I find that it needs at least 1 teaspoon of freshly ground black pepper, plus salt and the onion powder, if using. Taste and adjust. Keep warm over a very low heat.

Drain and Dry the Potatoes: Once the potatoes are tender, drain them completely in a colander. Return the empty saucepan to the low heat for a moment to evaporate any remaining water, then return the potatoes to the pan. Let them sit in the warm, dry pan for a minute or two to steam dry – this is my secret to extra fluffy mash.

Mash to Perfection: Use a potato ricer or a hand masher to mash the potatoes until smooth. Avoid using a food processor, as this can make them gluey.

Finish the Mash: In a separate small pan or in the microwave, gently warm the 200ml of milk and 80g of butter. Pour this into the mashed potatoes, add the salt and white pepper, and beat with a wooden spoon until everything is incorporated and the mash is light and fluffy.

Serve Immediately: Divide the hot mashed potatoes among plates, make a well in the centre of each, and ladle over the hot country-style gravy. Serve straight away.