To prepare the mash, place the potatoes in a saucepan and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes.
Meanwhile, prepare the bangers. Heat the olive oil over medium heat in a large skillet. Cook the sausages, turning often, until golden brown and the juices run clear, 12-15 minutes. Set the sausages aside, remove the grease from the pan, and return the skillet to the stove.
When the potatoes are tender, drain off the water and add the milk, heavy cream, and butter. Mash until smooth and creamy. Season with salt and pepper. Keep warm.
To prepare the gravy, add the butter and onions to the skillet on the stovetop and sauté until soft and brown. Sprinkle in the flour, then add the beef broth, thyme, and gravy browning sauce. Bring to a simmer and stir until thickened, about 2 minutes. Add the cooked sausages to the skillet and simmer for 2 minutes more. Serve the sausages and gravy over the mashed potatoes.
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