Preheat your oven to 375°F (190°C). In a skillet, cook the Irish sausages for about 10-12 minutes, turning occasionally until browned.

Peel and chop the russet potatoes, then place them in a pot with water and a pinch of salt. Bring to a boil and cook for 15-20 minutes until fork-tender.

Grease a muffin tin and press mashed potatoes into each cup to form a well for the sausages.

Slice the rested sausages into bite-sized pieces and place them into each potato cup, covering with more mashed potatoes.

Bake in the oven for 30 minutes or until the tops are golden brown.

Let cool for about 5 minutes before serving, garnished with fresh thyme.