Ingredients
1kg King Edward or Désirée potatoes
50g Butter
1 tbsp Course Grain Mustard
2 tbsp Dijon mustard
1 tbsp hot English Mustard
50g Crème Fraîche
50ml Double Cream
8 Cumberland Sausages
Method
Peel and chop the potatoes into even chunks. Place in a saucepan, cover with cold water, and bring to a boil. Then turn down to simmer and cook for 20 minutes until a knife can pierce them easily, but they are not so soft that they become mushy.
Drain well and add back to the pan over a medium heat to allow them to dry for two to three minutes (making sure they don’t burn).
Mash the potatoes well, adding the butter and the mustards, and finally add the crème fraîche and cream, making sure it is mixed well.
Season well and leave to one side until ready to use.
Cook the Sausages in a frying Pan until nicely coloured
Serve with Onion Gravy
Ormside Kitchen 