Brian’s been asking me to make bangers and mash foreverrrr. Why in god’s name did I wait so long?? It’s SAUSAGE and MASHED POTATOES. How bad can that be? Overall, this is one of the best mashed potatoes recipes I’ve ever made, and the sausages couldn’t be easier or yummier. Make this!
Bangers and Mash
Recipe by Just the Tip / Inspired by Ina Garten
Here’s what I used:
- 1 pound pork sausage (love the provolone and garlic from market basket)
- 1 1/2 pounds Yukon Gold potatoes, peeled and chopped
- kosher salt
- 3 tbsp unsalted butter, diced
- 3 oz 0% plain greek yogurt
- 1/3 cup fat-free half and half milk
- 1 1/2 tsp dijon mustard
- 1 1/2 tsp whole-grain or coarse mustard
- 1/2 tsp dry mustard
- 1 tsp freshly ground black pepper
- Fresh parsley, for garnish
Here’s what I did:
- Preheat the oven to 425.
- Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack.
- Roast for 18 to 20 minutes, until the sausages are just cooked through.
- Meanwhile, place the potatoes in a large saucepan with a big pinch of salt enough water to cover the potatoes. Bring to a boil and simmer for 15-20 minutes, until the potatoes are fork tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, greek yogurt, milk, dijon mustard, whole-grain mustard, dry mustard, 2 tsp salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until smooth and creamy.
- To serve, mound a generous portion of potatoes on a dinner plate and top with sausages. Sprinkle with fresh chopped parsley and serve.