45 min
Montbéliard bangers and Vitelotte potato mash
It is not fancy. It is not ambitious. It’s just salty, fatty, stick-to-your-bones good.
Ingrédients Pour
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800 g
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150 ml
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Préparation
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.
2
Meanwhile, in another large pot, put the sausages and cover with cold water. Bring to a boil and simmer for 25 minutes.
3
Drain the potatoes, put them back in the pot and crush them with a masher or a fork.
4
Add the diced cold butter to the warm potatoes and stir until well incorporated.
5
Next slowly add the warm milk, until you reach the desired consistency. Season with salt and black pepper.
6
Drain the sausages and serve them with the Vitelotte mash.