One of the things I'm loving about living in a cosmopolitan city is the ready access to real butchers and real charcuterie. There is so much more to the meat-eating world than bland,prepackaged chicken sausages from the local grocery. When I saw honest-to-God bangers , a very British sausage, in the butcher's case, I couldn't resist. The classic accompaniment to these is the potato--specifically, mashed potatoes. Not one of my British cookbooks included a recipe for these. After all, you just cook and mash the potatoes and then cook the sausage. But Ina Garten offered a unique spin on this dish that made some of the best mashed potatoes that I have ever tasted. This is a great recipe to have in your arsenal.
Bangers and Mustard Mash
- 2 pounds Yukon Gold potatoes, peeled and quarterd
- Kosher Salt
- 4 tablespoons unsalted butter, diced
- 1/2 cup whole milk
- 4 ounces creme fraiche*
- 2 teaspoons Dijon mustard
- 2 teaspoons whole-grain mustard
- 1 teaspoon dry mustard
- 1 teaspoon freshly ground black pepper
Put 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,milk and creme fraiche and beat the potatoes in the pan until very smooth and creamy. Add a little extra milk if the are too stiff. Mix in the Dijon mustard, whole-grain mustard, dry mustard, 1 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 can substitute sour cream for the creme fraiche with no ill effects.
(from Ina Garten.Barefoot Contessa:How Easy is That?)