Get the Recipe: Bangers & Mash


  • 16 pork sausages
  • 2 pounds Idaho potatoes, peeled and diced
  • 2 teaspoons kosher salt
  • 6 tablespoons unsalted butter, diced into 1-inch cubes
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 tablespoon whole grain mustard
  • 1 teaspoon white pepper
  • Fresh parsley, for garnish


  • Spray a skillet with cooking spray, and add the sausage. Cook over medium-high heat until browned, about 5 minutes, turning links often.
  • Reduce heat to medium-low. Carefully add ½ cup water to skillet. Cover and simmer for 12 minutes or until cooked through.
  • Place the potatoes in a large saucepan with 2 teaspoons of salt and enough water to cover the potatoes.
  • Bring to a simmer and cook for 15 to 20 minutes or until the potatoes are very tender.
  • Drain the potatoes in a colander and let them cool for a few minutes. Press potatoes through a potato ricer or use a potato masher.
  • Return potatoes to the pan. Add the butter, sour cream, milk, mustard, and season with salt and pepper. Whisk over a low heat.
  • Taste for seasoning—mashed potatoes love salt and pepper.
  • Place a mound of potatoes on each plate and top with two sausages. Serve.