Bangers and Mash with Purple Potatoes
We’ve got World Cup fever in the Kuenn-Phipps household, in part because soccer is a sport that Keith a) understands and b) actually likes. So today I googled “soccer food,” unsure what your typical hooligan eats at a match, besides beer, obvs. What I got out of that was a post on a gossip site about how Landon Donovan likes In-n-Out burgers and that Tim Howard likes bourbon.
So I decided to just make bangers and mash, although it was a twist on the traditional version. I skipped the gravy and used Russian blue potatoes I picked up at the farmers’ market this week. It was, dare I say, delicious. And the perfect accompaniment to the first half of this game. (Go USA!)
Bangers and Mash
Serves 2
1 Polish sausage
4 small Russian blue potatoes, skin-on.
2 teaspoons butter
Salt to taste
Grill sausage whole until outside is blackened and inside is cooked through, turning when necessary to ensure cooking on all four sides. Meanwhile, boil a pot of salted water. Add potatoes and boil until fork-tender, about 20 minutes. Remove potatoes from water (I pulled them out with a fork), set aside to cool briefly. Put two potatoes onto each plate, mash lightly. Top with butter and salt.
When the sausage is finished, remove from grill and cut in half. Serve with mustard over potatoes.
