Bangers and Mustard Mash

As adapted from the Barefoot Contessa - seen here.

Cut and pasted below!

Bangers and Mash (Serves 4 - 6) Copyright 2010, Ina Garten, All Rights Reserved
Photo: Quentin Bacon	2 pounds fresh veal or chicken sausages (8 large sausages) 2 pounds Yukon Gold potatoes, peeled and diced Kosher salt 4 tablespoons (½ stick) unsalted butter, diced 4 ounces crème fraîche (we used sour cream) ½ cup whole milk (we used 1 percent 'cause that's what we had) 2 teaspoons Dijon mustard 2 teaspoons whole-grain or coarse mustard (we just used 4 tsp of Dijon and none of this) 1 teaspoon dry mustard 1 teaspoon freshly ground black pepper Fresh parsley for garnish (we forgot to buy parsley)

Preheat the oven to 425 degrees.

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. (we actually cooked them in a frying pan)

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, crème fraîche, 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.

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.

We all liked the sausages - even Miss Almost Vegetarian.  DH thought the potatoes were pretty good.  Miss Almost Vegetarian ate maybe 2 bites of them.  Mr Picky ate all of his but maintained that the taste was 1 thumb down.  I'd have to agree.  I am not a mustard fan and I found these potatoes too mustard-y to me.  We will NOT make this again.  Or maybe better put as *I* will not make this again.