Bangers and Mash

foodnetwork.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

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 creme fraiche

½ 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

Directions at foodnetwork.com

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