2010 Ina Garten, all Rights Reserved.
Directions for: Bangers and Mash
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 (1/2 stick) unsalted butter, diced
4 oz crme frache
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
Directions
1. Preheat the oven to 425F.
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.
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, crme frache, 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.
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.
See more: Bake, Beef, Breakfast, Brunch, Chicken, Potatoes