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Heat the oven to 200°C/ 180°C fan/ gas 6. Set a tray into the oven to heat up.
Heat a splash of oil in a frying pan over a medium heat. Pierce the sausages lightly, add to the pan and fry for a few mins on each side, until golden. Transfer to the hot tray in the oven to finish cooking, about 20 mins.
Meanwhile, tip the potatoes into a pan of cold, salted water. Set over a medium-high heat and bring to the boil then cook until tender, about 15 mins. Drain well and allow to dry slightly. Tip back into the dry pan then mash until smooth, add the butter, ¾ ‘s cream, cheese and mix until smooth. Add a splash of milk to make silky smooth mash, if needed.
Return the pan the sausages were browned into a low. Add the oil, onions, garlic and thyme then gently cook until the onions are soft, translucent and lightly caramelised. Stir through the flour then gradually whisk in the stock and wine until a smooth, thick gravy forms. Season and simmer gently.
Cook the peas to packet instructions and drain.
Remove the garlic and thyme from the gravy then whisk through the remaining cream.
Divide the mashed potatoes between serving plates, top with sausages and peas then spoon over gravy and sprinkle with chives, if using, to serve.