Imen Ina Garten Bangers and Mash is a British-style comfort dinner made with pork sausages, creamy mashed potatoes, and savory onion gravy. The mash calls for Yukon Gold potatoes, crème fraîche, and three types of mustard. It serves 4 and takes about 45 minutes from start to finish.
The recipe comes from Ina Garten’s cookbook Barefoot Contessa: How Easy Is That? What sets her version apart is the triple-mustard mash: Dijon, whole-grain, and dry mustard powder all go in together, which gives the potatoes a tangy, layered depth you don’t get from plain butter-and-cream mash.
The step most people skip is keeping the mash warm over simmering water after it’s made. Letting it sit uncovered on the stove dries it out fast. Setting the bowl over gentle heat with occasional splashes of warm milk keeps the texture smooth all the way through serving.
Ina Garten Bangers And Mash
Description
Juicy pork sausages served over creamy Yukon Gold mash loaded with three types of mustard and crème fraîche. A Barefoot Contessa classic with no oven required and just eight ingredients.
Ingredients
Mustard Mash
Sausages
Instructions
- Place potatoes in a large saucepan with 1 tbsp salt and enough water to cover. Bring to a boil and simmer 20–25 minutes until very tender. Drain and return to the saucepan.
- Add butter, milk, and crème fraîche to the drained potatoes. Beat with a handheld mixer until very smooth and creamy, adding extra milk if too stiff.
- Mix in Dijon, whole-grain, and dry mustard, plus 1 tbsp salt and the pepper. Transfer to a heatproof bowl set over simmering water to keep warm, stirring occasionally with hot milk as needed.
- Grill or pan-cook the sausages over medium heat, turning regularly, until browned all over and cooked through, about 12–15 minutes. Rest briefly under foil.
- Spoon the mustard mash onto plates, lay sausages on top, and serve immediately.
FAQs
What type of sausages work best in this recipe?
Pork bratwurst or high-quality British-style pork sausages give the best result here, because their fat content keeps them juicy without drying out during the 12–15 minute cook time. Lean chicken sausages work but need lower heat to avoid tightening up. Whatever you choose, buy them fresh rather than pre-cooked, since the browning step builds flavor the mash depends on.
Why does this recipe use three types of mustard instead of one?
Each mustard does a different job. Dijon adds sharpness and emulsifies into the potatoes smoothly, whole-grain adds texture and a mild bite, and dry mustard powder deepens the background heat without making the mash taste aggressively spicy. Swapping all three for one mustard flattens the flavor considerably, so it’s worth keeping all three on hand.
Can I make the mash ahead of time?
Yes, and it holds well for up to two days in an airtight container in the fridge. The key is reheating it gently in a saucepan over low heat with a splash of warm milk stirred in. Microwaving without added liquid makes it gluey, because Yukon Golds tighten quickly when reheated dry.
How do I stop the sausages from splitting while cooking?
Pricking them with a fork two or three times before cooking lets steam escape gradually rather than building pressure under the casing. Medium heat, not high, matters just as much. Resting them under foil for two minutes after cooking locks in the juices and makes a noticeable difference when you cut into them.
What sides go well alongside this dish?
The mustard mash is assertive, so simple sides work best next to it. Caramelized shallots are a natural fit here, their sweet-savory depth balancing the tang of the mustard. Steamed peas or green beans also work well for color and freshness without competing with the mash.
Is crème fraîche essential or can I substitute it?
Crème fraîche is what makes this mash noticeably different from a standard butter-and-milk version. It adds a subtle tang and a richer, silkier texture because of its higher fat content compared to sour cream. If you can’t find it, full-fat sour cream is the closest substitute, though the mash will be slightly looser. For a richer alternative, try mustard roasted potatoes as a swapped side when you want the sausages to take center stage.
