Bangers and Three Mashes

This is my update on the English classic bangers and mash.  You have the banger with its beer and bread flavors. Now the mashed part is where I did it three ways.  I did Parmesan potatoes, sweet potato mash, and an apple parsnip mash.  So sweet and savory with a lot of flavor.  I hope you like it.
4 English bangers (sausages –  I got mine at Rainbow Acres Farms)
Bake bangers in oven at 350 for 20 minutes.
Sweet potato mash:
4 large sweet potato, peeled and cut into one-inch pieces
1 teaspoon cinnamon
4  ounces butter
1/2 teaspoon salt
4 tablespoons honey
1 teaspoon orange zest
Boil potatoes for 25 minutes until fork tender; drain.
Add butter to pan.
Add salt, honey, cinnamon, and zest.
Beat until desired smoothness.
Parsnip apple mash:
2 parsnips
4 Granny Smith apples
1 teaspoon cinnamon
3 tablespoons brown sugar
8 ounces apple juice
Peel parsnips and apples and cut into one-inch pieces.
Add to large pan.
Add apple juice and cinnamon.
Boil until fruit and parsnips can be mashed.
Parmesan smashed potatoes:
8 new potatoes
Salt and pepper
1/2 cup Parmesan cheese
2 tablespoons chives
Oil to coat bottom of cooking pan
Boil potatoes until fork tender.
Coat bottom of skillet with oil.
Heat pan to medium.
Salt and pepper potatoes.
Place in pan.
Smash down potatoes with a fork.
Top with half of the Parmesan and half of the chives.
Cook for 4 minutes.
Flip and add remaining Parmesan and chives to other side.
Cook for 4 minutes and remove.

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