MUSTARD MASH POTATO RECIPES

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MASH RECIPES | BBC GOOD FOOD



Mash recipes | BBC Good Food image

Fluffy potatoes whipped into creamy brilliance. Our flavour additions and winning techniques will have everyone going for a second dollop, and we have non-spud varieties, too.

Provided by Good Food team

Number Of Ingredients 1

BANGERS AND MASH RECIPE | INA GARTEN | FOOD NETWORK



Bangers and Mash Recipe | Ina Garten | Food Network image

Easy Bangers and Mash

Provided by Ina Garten

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds fresh veal or chicken sausages (8 large sausages)
2 pounds Yukon Gold potatoes, peeled and diced
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, diced
4 ounces creme fraiche
1/2 cup whole milk
2 teaspoons Dijon mustard
2 teaspoons whole-grain or coarse mustard
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
Fresh parsley, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • 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.
  • 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, creme fraiche, 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.

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From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 644 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender.
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