This is an elegant take on an earthy old-fashioned English dish. Delicious lamb sausages and sublime mashed potatoes, humble and wonderful. Our son Callum arrived hungry for dinner after a long day of hard work landscaping his yard. Comfort food was called for. It’s easy. Just fire up the barbecue and put the potatoes on to cook. You’ll have dinner before you finish your glass of wine.
BANGS AND MUSTARD MASH serves 4-6 people
2 pounds of Yukon Gold potatoes, peeled and quartered (kosher salt)
4 tbsp. unsalted butter, diced
1/2 cup whole milk
1/2 cup heavy cream or crème fraÎche
2 tsp. whole-grain mustard
2 tsp. Dijon mustard
1 tsp. dry mustard
1 tsp freshly ground black pepper
2 pounds fresh lamb, veal or chicken sausages (8 large sausages)
Cook 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 20-25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan.
Add the butter, milk, cream and beat the potatoes in the pan with a handheld mixer until very smooth and creamy. (or use your stand mixer) Add a little extra milk if they’re too stiff. Mix in the mustard, l tablespoon salt, and the pepper. Place the potatoes in a heat-proof bowl set over simmering water and keep hot for up to 30 minutes, until ready to serve. (You may need to add more hot milk from time to time.)
Grill your sausages and transfer to a plate, wrap with aluminum foil and allow to rest for 5 minutes.
To serve, mount a generous portion of potatoes on a dinner plate and top with grilled sausages that have been cut in half diagonally.
With this dish I served baby carrots simmered in chicken stock until the stock is reduced to a silky glaze on your carrots. then sprinkled with sea salt and topped with a knob of butter. Sublime.
The recipe is from Ina Garten’s book BAREFOOT CONTESSA HOW EASY IS THAT?
Bon Appetit
| BANGERS AND MUSTARD MASH | Print |
- 2 pounds of Yukon Gold potatoes, peeled and quartered (kosher salt)
- 4 tbsp. unsalted butter, diced
- ½ cup whole milk
- ½ cup heavy cream or crème fraÎche
- 2 tsp. whole-grain mustard
- 2 tsp. Dijon mustard
- 1 tsp. dry mustard
- 1 tsp freshly ground black pepper
- 2 pounds fresh lamb, veal or chicken sausages (8 large sausages)
- Cook 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 20-25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan.
- Add the butter, milk, cream and beat the potatoes in the pan with a handheld mixer until very smooth and creamy. (or use your stand mixer) Add a little extra milk if they're too stiff. Mix in the mustard, l tablespoon salt, and the pepper. Place the potatoes in a heat-proof bowl set over simmering water and keep hot for up to 30 minutes, until ready to serve. (You may need to add more hot milk from time to time.)
- Grill your sausages and transfer to a plate, wrap with aluminum foil and allow to rest for 5 minutes.
- To serve, mount a generous portion of potatoes on a dinner plate and top with grilled sausages that have been cut in half diagonally.
- With this dish I served baby carrots simmered in chicken stock until the stock is reduced to a silky glaze on your carrots. then sprinkled with sea salt and topped with a knob of butter. Sublime.
