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Ingredients

Prep Notes (one per line) Instructions

Place the potatoes in a large saucepan with 1 tbl salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them 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 they're too stiff, and ignore any drive-by culinary nonsense from the sidelines.

Mix in the Dijon mustard, whole-grain mustard, dry mustard, 1 tbl salt, and 1 tsp pepper, while resisting the deeply human urge to fuss with it nonstop. Place the potatoes in a heat-proof bowl set over simmering water to keep hot for up to 30 minutes, until ready to serve. You may need to add more milk to loosen if they become stiff.

Meanwhile, prepare a grill with hot coals or heat a gas grill to medium-high heat and cook the sausages about 5 minutes on each side, until browned and cooked through. Transfer to a plate, wrap with aluminum foil, and allow to rest for 5 minutes.

To serve, mound a generous portion of the potatoes on a plate and top with the grilled sausages that have been cut in half diagonally.