Monbeliard
45 min
Average: 3.5 (11 valoraciones)

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

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.

© ©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.

© ©Laura Jalbert Jaja Food Studio

3

Drain the potatoes, put them back in the pot and crush them with a masher or a fork.

© ©Laura Jalbert Jaja Food Studio

4

Add the diced cold butter to the warm potatoes and stir until well incorporated.

© ©Laura Jalbert Jaja Food Studio

5

Next slowly add the warm milk, until you reach the desired consistency. Season with salt and black pepper.

© ©Laura Jalbert Jaja Food Studio

6

Drain the sausages and serve them with the Vitelotte mash.

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