Kartoffeln und Würste (potatoes and sausages) Print Email

Mashed Potatoes – recipe follows
German Sausages – Weiners, Smoked Brats, Veal Brats, Knockwurst, etc.
German Mustard

Prepare mashed potatoes. Meanwhile, grill, sauté, steam or roast sausages. Pile mashed potatoes on a large plate, surrounding them with cooked sausages. Serve with German mustard as a heavy appetizer and beer, or as part of a meal with veggies and rolls. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com

Mashed Potatoes

2 pounds Russet potatoes, peeled
1 tsp kosher salt
8 TBS (1 stick) salted butter
1/2 cup heavy cream
1/2 cup milk
sea salt and white pepper to taste

Place the potatoes in a large saucepan with kosher salt and enough water to cover. Bring to a boil, reduce to a simmer, cover and cook until tender – test by piercing into the center with a fork, if the potato falls easily from the fork, they are done. Rinse pot and potatoes in hot water and place back onto warm stove to dry up water.

Meanwhile, combine the butter, cream, and milk in a second saucepan. Simmer over very low heat, stirring regularly, to reduce slightly - keep warm.

Mash or whip potatoes, slowly stirring in the warm milk mixture as needed. Season to taste with sea salt and white pepper and serve immediately. – Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty Foods