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Bangers and Mash

PREP TIME
10 min
COOK TIME
40 min
YIELDS
4 - 6 servings

2010 Ina Garten, All Rights Reserved.

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Ingredients

2
lb(s) fresh veal or chicken sausages (8 large sausages)
2
lb(s) Yukon Gold potatoes, peeled and diced
kosher salt
4
Tbsp (½ stick) unsalted butter, diced
4
oz crème fraîche
½
cup whole milk
2
tsp Dijon mustard
2
tsp whole grain or coarse mustard
1
tsp dry mustard
1
tsp freshly ground black pepper
fresh parsley, for garnish
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Directions

Step 1

Preheat the oven to 425ºF.

Step 2

Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.

Step 3

Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, crème fraîche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.

Step 4

To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

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