Bangers and Skin-On Mashed Potatoes

Ingredients:

  • 96 British Bangers
  • 5 lbs Idaho® Russet potatoes
  • 3 cups Half-and-half
  • To taste Salt & pepper
  • 7 1/2 cups Mushroom gravy
  • As needed Scottish-style sweet and spicy mustard

Directions:

  1. Parboil sausages until done (about 15 minutes). Reserve warm.
  2. Wash potatoes. Boil or steam, skin on, 45 minutes or until done. Drain.
  3. Mash potatoes by hand in hotel pan with half-and-half, salt and pepper. Reserve warm.
  4. Grill sausages until brown, turning constantly, about 5 minutes
  5. To serve: Plate 4 sausages with 4 oz. Scoop of mashed potatoes. Top with 2 1/2 oz. Mushroom gravy. Serve with mustard for dipping, and salad or vegetables.
Print Recipe

Yield: Serves 24

Share this Recipe

You Might Also Like

Leah Chase's Andouille Sausage And Chicken Gumbo With Todd Down's Country Club Idaho® Potato Salad

Leah Chase's Andouille Sausage And Chicken Gumbo With Todd Down's Country Club Idaho® Potato Salad

Spicy Idaho® Potato and Chestnut Casserole

Spicy Idaho® Potato and Chestnut Casserole

Roe My Boat with Idaho® Potato Hash Baes

Roe My Boat with Idaho® Potato Hash Baes

Ask Spuddy Image