This delicious recipe for Ina Garten’s Bangers & Mustard Mash is a quick and hearty meal perfect for any cozy dinner. The creamy mustard mash, made with a trio of flavorful mustards, pairs beautifully with juicy grilled sausages. With simple, everyday ingredients, this dish is easy to whip up and full of comforting flavors!
Recipe Ingredients:
- 2 lb Yukon Gold potatoes, peeled and quartered
- Kosher salt
- 4 tbsp (½ stick) unsalted butter, diced
- ½ c whole milk
- 4 oz crème fraîche
- 2 tsp Dijon mustard
- 2 tsp whole-grain mustard
- 1 tsp dry mustard
- 1 tsp freshly ground black pepper
- 2 lb fresh veal or chicken sausages (8 large sausages)
How To Make Bangers & Mustard Mash?
- Cook the potatoes: Place the potatoes in a large saucepan with 1 tbsp salt and enough water to cover. Bring to a boil, reduce to a simmer, and cook for 20–25 minutes until very tender. Drain in a colander and return to the saucepan.
- Mash the potatoes: Add the butter, milk, and crème fraîche to the potatoes. Using a handheld mixer, beat until smooth and creamy, adding more milk if needed. Stir in the Dijon mustard, whole-grain mustard, dry mustard powder, 1 tbsp salt, and pepper. Place the mash in a heat-proof bowl over simmering water to keep warm, stirring occasionally and adding hot milk as needed.
- Grill the sausages: Preheat a grill with hot coals or heat a gas grill to medium-high. Cook the sausages for 5 minutes per side until browned and cooked through. Transfer to a plate, cover with foil, and let rest for 5 minutes.
- Serve: Spoon a generous portion of mustard mash onto each plate and top with sausages, halved diagonally for presentation.
Recipe Tips:
- Use the Right Potatoes: Choose Yukon Gold potatoes for the mash. They’re naturally creamy and mash well without becoming gluey. Avoid waxy varieties like red potatoes.
- Don’t Skip the Mustards: The combination of Dijon, whole-grain, and dry mustard adds layers of flavor to the mash. Use all three for the best results.
- Keep the Mash Warm: Place the mashed potatoes in a heatproof bowl over simmering water while finishing the sausages. This keeps them creamy and hot without drying out.
- Grill Sausages Properly: Preheat your grill and cook the sausages evenly over medium-high heat. Avoid high heat, as it can burst the casings before they’re cooked through.
- Rest the Sausages: After grilling, let the sausages rest under foil for a few minutes. This locks in the juices and ensures a tender bite every time.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Bangers & Mustard Mash cool to room temperature. Then, store the sausages and mash separately in airtight containers. Refrigerate for up to 3 days.
- Freeze: Bangers & Mustard Mash can be frozen, but store the sausages and mash in separate freezer-safe containers. Freeze for up to 2 months.
- Reheat: Preheat the oven to 180°C (350°F). Place the mash in an oven-safe dish with a splash of milk, cover with foil, and heat for 20 minutes. Add sausages on a baking tray for the last 10 minutes to warm through.
Nutrition Facts
- Calories: 712 kcal
- Total Fat: 50g
- Saturated Fat: 15g
- Cholesterol: 91mg
- Sodium: 2,267mg
- Potassium: 1,389mg
- Total Carbohydrate: 43g
- Dietary Fiber: 3.3g
- Sugars: 4.6g
- Protein: 21g
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Ina Garten Bangers & Mustard Mash
Description
This delicious recipe for Ina Garten’s Bangers & Mustard Mash is a quick and hearty meal perfect for any cozy dinner. The creamy mustard mash, made with a trio of flavorful mustards, pairs beautifully with juicy grilled sausages. With simple, everyday ingredients, this dish is easy to whip up and full of comforting flavors!
Ingredients
Instructions
- Cook the potatoes: Place the potatoes in a large saucepan with 1 tbsp salt and enough water to cover. Bring to a boil, reduce to a simmer, and cook for 20–25 minutes until very tender. Drain in a colander and return to the saucepan.
- Mash the potatoes: Add the butter, milk, and crème fraîche to the potatoes. Using a handheld mixer, beat until smooth and creamy, adding more milk if needed. Stir in the Dijon mustard, whole-grain mustard, dry mustard powder, 1 tbsp salt, and pepper. Place the mash in a heat-proof bowl over simmering water to keep warm, stirring occasionally and adding hot milk as needed.
- Grill the sausages: Preheat a grill with hot coals or heat a gas grill to medium-high. Cook the sausages for 5 minutes per side until browned and cooked through. Transfer to a plate, cover with foil, and let rest for 5 minutes.
- Serve: Spoon a generous portion of mustard mash onto each plate and top with sausages, halved diagonally for presentation.
Notes
- Use the Right Potatoes: Choose Yukon Gold potatoes for the mash. They’re naturally creamy and mash well without becoming gluey. Avoid waxy varieties like red potatoes.
- Don’t Skip the Mustards: The combination of Dijon, whole-grain, and dry mustard adds layers of flavor to the mash. Use all three for the best results.
- Keep the Mash Warm: Place the mashed potatoes in a heatproof bowl over simmering water while finishing the sausages. This keeps them creamy and hot without drying out.
- Grill Sausages Properly: Preheat your grill and cook the sausages evenly over medium-high heat. Avoid high heat, as it can burst the casings before they’re cooked through.
- Rest the Sausages: After grilling, let the sausages rest under foil for a few minutes. This locks in the juices and ensures a tender bite every time.
Ina Garten Bangers & Mustard Mash