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1
Heat a large nonstick skillet over medium-high heat with the EVOO.
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2
Add the bangers and brown on all sides, about 3 to 4 minutes.
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3
While the bangers are getting brown, start the mash by covering the quartered potatoes in water in a medium saucepan.
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4
Bring the water to a boil, salt it, and cook the potatoes until fork-tender, about 10 minutes.
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5
Remove the bangers to a plate and reserve.
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6
Drain half of the fat from the skillet, then return the skillet to the stovetop.
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7
Add the red onions, thyme, garlic, salt, and pepper.
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8
Cook the onions, stirring frequently, for about 5 minutes, or until nice and brown.
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9
Add the red wine and chicken stock and bring up to a simmer.
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10
Add the browned bangers back to the skillet and cook until the sauce has reduced by half, about 5 minutes.
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11
Drain the potatoes and return to the hot pan and warm stovetop to dry the potatoes out.
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12
Add the butter, cream cheese, chives, and milk to the potatoes and smash to the desired consistency.
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13
Season with salt and pepper.
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14
Finish the bangers with the chopped parsley and the lemon juice.
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15
To serve, divide the mash among 4 shallow serving bowls.
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16
Top the potatoes with the bangers and sauce.
