![Monbeliard](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2020-11/TasteFrance_LauraJalbert_vitelotte-puree-montbeliard-sausages_final5.jpg?itok=g6FxS7Mh)
Montbéliard bangers and Vitelotte potato mash
It is not fancy. It is not ambitious. It’s just salty, fatty, stick-to-your-bones good.
Ingredientes Para
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800 g
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150 ml
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Preparación
1
Peel and cut the Vitelotte potatoes in half. Place in a pot, cover with cold water and add some salt. Bring to a boil and cook for about 30 minutes, or until the potatoes are tender.
![](/sites/tastefrance.com/files/2020-11/TasteFrance_LauraJalbert_vitelotte-puree-montbeliard-sausages_step1.jpg)
© ©Laura Jalbert Jaja Food Studio
2
Meanwhile, in another large pot, put the sausages and cover with cold water. Bring to a boil and simmer for 25 minutes.
![](/sites/tastefrance.com/files/2020-11/TasteFrance_LauraJalbert_vitelotte-puree-montbeliard-sausages_step2.jpg)
© ©Laura Jalbert Jaja Food Studio
3
Drain the potatoes, put them back in the pot and crush them with a masher or a fork.
![](/sites/tastefrance.com/files/2020-11/TasteFrance_LauraJalbert_vitelotte-puree-montbeliard-sausages_step3.jpg)
© ©Laura Jalbert Jaja Food Studio
4
Add the diced cold butter to the warm potatoes and stir until well incorporated.
![](/sites/tastefrance.com/files/2020-11/TasteFrance_LauraJalbert_vitelotte-puree-montbeliard-sausages_step4.jpg)
© ©Laura Jalbert Jaja Food Studio
5
Next slowly add the warm milk, until you reach the desired consistency. Season with salt and black pepper.
![](/sites/tastefrance.com/files/2020-11/step5.jpg)
© ©Laura Jalbert Jaja Food Studio
6
Drain the sausages and serve them with the Vitelotte mash.