“This is some great British grub!”
Filed under learning a simple new technique that improves upon a classic.
Sausages with mashed potato is a family favorite British dish Granny would have described as nursery food and now commonly found in gastropubs across the UK. How could we improve upon this dish? Easy – have Rémy grill the bangers and Minty make the mash…
So as Rémy donned his English flat cap and took to the grill – along with his trusted friend Joey – and a cup of tea – Minty made the best mash EVER.
Thanks to my friend Jaden at Steamy Kitchen for this new way of making Mashed Potatoes – the clue is ironically in the name of her website – you steam the potatoes rather than boil them. The result is fluffy light potatoes that need the addition of one thing – butter!
Peel the potatoes (we like to use Yukon Gold potatoes), place in a steamer with about an inch of water in the bottom, and steam until soft all the way through – about 10-15 minutes. Place the steamed potatoes in a pot, add a generous amount of best quality cubed butter (2-4oz) lots of pepper and salt, and mash with a potato masher. The consistency of the steamed potatoes quickly transforms into fluffy rather than gloopy mash without the need of a ricer – no lumps here!
Rémy heated the grill on high for about 10 minutes and then reduced the heat on the two outside burners to low and the middle burner to medium-high. He placed the sausages on the middle grates and turned them every couple of minutes until perfectly seared and oozing juices. He also heated a can of Heinz Baked Beans in a pot directly on the back of the grill.
When the kids do the cooking they are much more likely to eat it all up and stick to healthy real food. Great job Minty and Rémy – and I’m glad to see Rémy’s recent trip to Paris and his visit to Napoleon’s tomb resulted in this culinary history gem – Duke Wellington’s men were named Bangers and Mash – time to look into visiting The Duke of Wellington in London for Bangers and Mash when we are over this summer.
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