Montbéliard bangers and Vitelotte potato mash
It is not fancy. It is not ambitious. It’s just salty, fatty, stick-to-your-bones good.
- 800 g
Dairy productsPDO Poitou-Charente Butter80 g •See the article
- x 4
- 150 ml
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.
Meanwhile, in another large pot, put the sausages and cover with cold water. Bring to a boil and simmer for 25 minutes.
Drain the potatoes, put them back in the pot and crush them with a masher or a fork.
Add the diced cold butter to the warm potatoes and stir until well incorporated.
Next slowly add the warm milk, until you reach the desired consistency. Season with salt and black pepper.
Drain the sausages and serve them with the Vitelotte mash.