Bangers and Mustard Mash

How could I not want to try a recipe with this title.  This is another recipe from Barefoot Contessa, How Easy Is That?.  I had heard Bangers and Mash before but never knew exactly what it was.  It is a brat served over a big mound of mashed potatoes.  Brats and potatoes are among my favorites.

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I briefly looked up some back ground info on the title for the traditional British meal.  Brats used to have a higher water content, especially during WWII.  The higher water content made them explode and pop more while cooking.  People started calling them bangers.  This was one theory on the title that I found interesting.

I changed the recipe slightly to match some ingredients I had on hand.  It turned out really good.  The potatoes were a little too salty.  However, when you made sure each bite had a combo of bangers and mash you didn't notice the salt as much.  I reduced the amount of salt in the recipe below.

Bangers and Mustard Mash
Based on Barefoot Contessa's recipe.  Click here to see original.

Ingredients:
2 lbs Yukon Gold potatoes
4 Tbl unsalted butter
1/2 cup milk
4 oz sour cream
1 Tbl Dijon mustard
1 tsp dried mustard
1 tsp ground black pepper
1 1/2 Tbl Kosher salt (divided)
Brats (I used Johnsonville Pork and Chicken brats)

Directions:
1.  peel and quater potatoes.  Place in large saucepan with 1 Tbl. of salt and cover with water.  Boil potatoes for 20-25 minutes or until soft.
2.  Just before the potatoes are finished, start grilling the brats.  They will typically need about 5 minutes on each side.
3.  Drain potatoes and place in large mixing bowl.  Add butter, milk, sour cream and beat together until smooth.  You can add more milk if they are too stiff.
4.  Add mustards and pepper and mix together.  Add the remaining 1/2 Tbl of salt to taste.
5.  Serve brats over a big mound of potatoes