{"id":958,"date":"2011-11-18T06:47:51","date_gmt":"2011-11-18T06:47:51","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=958"},"modified":"2012-03-29T01:05:37","modified_gmt":"2012-03-29T01:05:37","slug":"bangers-and-mustard-mash","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=958","title":{"rendered":"BANGERS AND MUSTARD MASH"},"content":{"rendered":"

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This is an elegant take on an earthy\u00a0 old-fashioned English dish.\u00a0 Delicious lamb sausages and sublime mashed potatoes, humble and wonderful.\u00a0\u00a0 Our son Callum arrived\u00a0\u00a0 hungry for dinner after a long day of hard work landscaping\u00a0 his yard. \u00a0 Comfort food was called for.\u00a0\u00a0 It’s easy.\u00a0 Just fire up the barbecue and put the potatoes on to cook.\u00a0\u00a0 You’ll have dinner before you finish your glass of wine.<\/p>\n

BANGS AND MUSTARD MASH\u00a0 serves 4-6 people<\/p>\n

2 pounds of Yukon Gold potatoes, peeled and quartered (kosher salt)<\/p>\n

4 tbsp. unsalted butter, diced<\/p>\n

1\/2 cup whole milk<\/p>\n

1\/2 cup heavy cream or cr\u00e8me fra\u00ceche<\/p>\n

2 tsp. whole-grain mustard<\/p>\n

2 tsp. Dijon mustard<\/p>\n

1 tsp. dry mustard<\/p>\n

1 tsp freshly ground black pepper<\/p>\n

2 pounds fresh\u00a0 lamb, veal or chicken sausages (8 large sausages)<\/p>\n

Cook the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes.\u00a0 Bring to a boil and simmer for 20-25 minutes, until the potatoes are very tender.\u00a0 Drain the potatoes in a colander and return them to the saucepan.<\/p>\n

Add the butter, milk, cream and beat the potatoes in the pan with a handheld mixer until very smooth and creamy.\u00a0 (or use your stand mixer)\u00a0 Add a little extra milk if they’re too stiff.\u00a0 Mix in the\u00a0 mustard, l tablespoon salt, and the pepper.\u00a0 Place the potatoes in a heat-proof bowl set over simmering water and keep hot for up to 30 minutes, until ready to serve.\u00a0\u00a0 (You may need to add more hot milk from time to time.)<\/p>\n

Grill your sausages and transfer to a plate, wrap with aluminum foil and allow to rest for 5 minutes.<\/p>\n

To serve, mount a generous portion of potatoes on a dinner plate and top with grilled sausages that\u00a0 have been cut in half diagonally.<\/p>\n

With this dish I served baby carrots simmered in chicken stock until the stock is reduced to\u00a0 a silky glaze on your carrots. then sprinkled with sea salt and topped with a knob of butter.\u00a0 Sublime.<\/p>\n

The recipe is from Ina Garten’s book BAREFOOT CONTESSA\u00a0 HOW EASY IS THAT?<\/p>\n

Bon Appetit<\/p>\n

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BANGERS AND MUSTARD MASH<\/span><\/span><\/td>\n\n
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Recipe Type: Comfort food<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 30 mins<\/span><\/div>\n
Cook time: 35 mins<\/span><\/div>\n
Total time: 1 hour 5 mins<\/span><\/div>\n
Serves: 4 – 6<\/span><\/div>\n
This is an elegant take on an earthy old-fashioned English dish. Delicious lamb sausages and sublime mashed potatoes, humble and wonderful.<\/span><\/div>\n
Ingredients<\/div>\n