Bangers And Mustard Mash

    Happy St. Patrick's Day, everyone. I'm part Irish and growing up in the Boston area,
    this holiday was pretty epic. I'm all about having everything green today. This dish
    is from my 'BFF' Ina Garten (a girl can dream) and when I saw it in the cookbook
    I knew I had to make it. I tweaked it a bit. I added gravy it made the dish divine.
    I 'm actually drooling over the pic I took ; )

                                                         Bangers and Mustard Mash

               2 pounds Yukon Gold potatoes, peeled and quartered
               Kosher salt and pepper
               1/2 stick of butter
               1/2 cup whole milk
               4 ounces of creme fraiche
               1teaspoons of Dijon mustard
               2 teaspoons of whole-grain mustard
               2 pounds chicken sausages
               parsley for garnish

       Place potatoes in a large saucepan with 1 tablespoon of salt and enough water
       to cover the potatoes. Bring to a boil and simmer for 20-25 minutes, until the
       potatoes are tender. Drain the potatoes and return to the saucepan. Add the
       butter, milk and creme fraiche and beat the potatoes in the pan with a handheld
       mixer until very smooth and creamy. Add a little extra milk if too stiff. Mix in
       the Dijon mustard, whole grain mustard, i tablespoon of salt and pepper.
       Meanwhile cook sausages in a skillet for 5 minutes on each side.
       To serve, mound a generous portion of potatoes on a dinner plate and top with
       sausages that have been cut diagonally.
       Note...I heated gravy and put it on the plate first then stacked and added parsley.