From Ina Garten’s Barefoot Contessa: How Easy Is That?
2 lbs. Yukon Gold potatoes, quartered
4 T. (half-stick) diced unsalted butter
1/2 c. whole milk
4 oz. creme fraiche
2 tsp. Dijon mustard
2 tsp. whole-grain mustard
1 tsp. dry mustard
1 tsp. freshly ground black pepper
8 large sausages (chicken, brats, etc)
Place the potatoes in a large saucepan with 1 T of salt and enough water to cover. Bring to a boil and simmer for 20-25 minutes, until potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, milk and creme fraiche and beat the potatoes in the pan with a handheld mixer until very smooth and creamy. Add a little extra milk if they’re too stiff. Mix in the mustards, 1 T salt and the pepper. Place the potatoes in heat-proof bowl set over simmering water to keep warm until ready to serve (up to 30 minutes, add more hot milk from time to time as needed).
Meanwhile, grill or cook the sausages for about 5 minutes on each side, until browned and cook through. Transfer to a plate, wrap with aluminum foil and allow to rest for 5 minutes.
To serve, mound a generous portion of potatoes on a dinner plate and top with grilled sausages that have been cut in half diagonally.