The Perfect Creamy Mashed Potatoes
I start with the potatoes, the foundation of this dish. After peeling, I cut them into equal pieces of about 3 cm for even cooking.
The potatoes go into cold, salted water (about 8 g salt per litre). Once the water boils, I reduce the heat and let them simmer for 15-20 minutes until they are perfectly cooked.
To mash, I drain the potatoes and let them evaporate for 2 minutes. This makes for a drier, fluffier mash.
Now I heat the milk until lukewarm – cold milk would make the mash slippery. I mash the potatoes without any additives first, then add the soft butter cube by cube.
Gradually I stir in the warm milk until the desired consistency. A pinch of nutmeg and salt finish it off. I keep the mash warm with a lid on. The Juicy Sausages
I carefully poke a few holes in the sausages to prevent them from bursting during frying.
I heat the oil in a large frying pan over medium heat. I fry the sausages until golden brown all around in about 12 minutes, turning them regularly.
After frying, I let them rest under aluminum foil to redistribute the juices.
The Velvety Onion Sauce
I melt the butter in the same pan in which I fried the sausages. I add the onion and fry it over medium heat for about 12-15 minutes until golden brown and soft.
Then I sprinkle the flour over the onions and fry it for 1-2 minutes to let the flour taste disappear.
Now I first pour in the wine while stirring and let it reduce for 2 minutes. Then I gradually add the warm stock, while I keep stirring to prevent lumps.
The mustard and Worcestershire sauce go in, and I let the sauce simmer gently for 5-7 minutes until it thickens nicely.
Presentation and Serving
I spoon a generous portion of mashed potatoes onto warmed plates. I place the juicy bratwurst on top and pour the rich onion sauce over the whole thing. As a finishing touch, I sprinkle some finely chopped parsley over the dish.
Nutritional Values per Serving
Calories: 685 kcal
Protein: 25 g
Carbohydrates: 58 g
Fats: 38 g
Fiber: 5 g
Sodium: 890 mg
Tips for the Perfect Result
For the most authentic taste, I use German bratwursts from the butcher.
The mashed potatoes become extra creamy by beating them with a whisk.
The sauce can be made thicker or thinner as desired by adjusting the cooking time.
This dish is best served immediately, but any leftovers can be stored in the refrigerator for up to 2 days. The puree will become a bit stiff, but can be freshened up with some warm milk while reheating.
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