Quick Lavash Rolls with Sausage and Potato

Peel the potatoes, cover with cold salted water, and boil until tender.

Dice the onion and sauté in butter with a splash of vegetable oil until golden.

Drain the cooked potatoes and mash with a knob of butter.

Gradually stir in hot milk to make a smooth, medium-thick purée.

Taste and adjust salt if needed.

If you like, mix some of the purée with the sautéed onion.

Cut the lavash into rectangles sized to fit a sausage.

You can boil the sausages ahead of time or use them raw.

Spread a layer of potato purée onto each piece of lavash, leaving a border around the edges.

Place a sausage at one edge and roll up tightly into a log.

Heat a skillet with a bit of vegetable oil over medium-high heat.

Place the rolls seam-side down and fry on all sides until golden and crispy.