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Bangers and mash with simple guiness gravy

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Rating: 4.0; Vote: 1

Classic, old-school British pub food thatll have you say ello guvna! in no time. Tubebrerry: British mash does seem a different animal from American-style mashed potatoes. The main difference seems that British mash takes waxier potatoes, resulting in a different texture, which one would naturally be inclined to leave more lumpy, less smooth. In the U. S. when you make mashed potatoes, it goes something like this: peel and cut up the fluffiest (least waxy) potatoes you can find (usually russet, or Idaho, potatoes, boil them in well-salted water for 15 to 20 minutes or until fork-tender, then, after draining off the water, proceed to scorch them, which means to stir the potato pieces rapidly in the pot over high heat to evaporate as much water as possible being careful of course not to literally scorch, or burn, them. Next comes relentless richness: first, lots and lots of butter, mashed directly into the hot potato pieces, followed often by generous dollops of sour cream, followed by either whole milk or cream (perhaps infused with onion, garlic, bay leaf and white pepper corns) stirred in until desired consistency is achieved, usually meaning fluffy and able to sustain peaks but without ever becoming soupy. The seasoning of choice for American-style mashed potatoes is white pepper, ideally freshly ground directly into the potatoes lots and lots of white pepper. Finally, the idea with American-style mashed potatoes is to whip them until they are no, not lumpy or textured like British mash but fluffy and smooth. If you've made your mashed potatoes right, you should be able to do with them what Richard Dreyfuss did in Close Encounters Of The Third Kind: build Devil's Tower on your dinner plate, complete with fork-etched striations.
Date: 2020-05-27

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Comments and reviews: 5

Alexander
Hey I cooked this and the gravy came out super bitter? I think it is from the Guiness. I love Guiness but I was surprised how bad my gravy tasted. I did everything like you but in the end it tasted a burned/bitter. And no, I did not burn the onions. :) Any ideas?
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Tom
I always fry the sausages first on a low to medium heat in the UK, then pour the onions and gravy over the mashed potatoes and sausages on the plate. But whatever floats your boat, its going to be delicious.
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John
Hi Sam, correct me if Im wrong but, dont bangers come fully cooked? I know Ive no got them that way before. Im wondering if they are, why the parboiling? Great video, I LOVE this dish, thank you.
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villen
I saw the title and thought the word bangers was being used to describe a super dope dish, but they're literally called bangers lol
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Dave
Brown the sausages then build your gravy in that pan, then finish the sausages in the gravy! Same as Wisconsin bratwurst
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