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Ingredient
Bangers and Mash
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Ingredient
1 tbsp
olive oil
6 tbsp
butter
2 cloves
garlic
3 tbsp
flour
2 cups
beef broth
1 1/2 tbsp
salt
1/2 cup
sour cream
1/2 cup
milk, warmed
2 tsp
horseradish
1/4 tsp
pepper
Cooking instructions
* Step 1
Warm 1 tbsp oil over medium heat in Dutch oven. Cook brats until browned and cooked through, 10-12 minutes. Remove from pan.
* Step 2
Leave 1 tbsp of fat in pan, add 2 tbsp butter. Once bubbly, add onion and stir to coat. Cook for 10 minutes until the onions are translucent, golden, and begin to caramelize.
* Step 3
While gravy is cooking, place potatoes in large pot with 1 tbsp salt and enough water to cover the potatoes by 1 inch. Bring to a boil, the simmer until fork tender, 10 minutes.
* Step 4
Add 2 cloves garlic and cook until fragrant, 30 seconds.
* Step 5
Add 3 tbsp flour and stir until combined. Then add 3/4 cup beef broth until it becomes a thick paste. Add remaining beef broth and stir until combined.
* Step 6
Simmer until just thinner than you want (will thicken upon standing). Season with salt and pepper to taste.
* Step 7
Once potatoes are cooked and drained, add 6 tbsp butter and stir to combine. Then add 1/2 cup sour cream, 1/2 cup milk, 2 tsp horseradish, 1/2 tsp salt, and 1/4 tsp pepper.
* Step 8
Mash with potato masher until desired consistency.
* Step 9
Warm up the brats a bit (if needed), then place mashed potatoes on plate, then brat, then gravy. Top with parsley.
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