“Bangers and Mash” is a quintessentially British meal with a predictably bizarre-sounding name. The word “bangers” comes from an early-twentieth-century reference to the fact that sausages would make popping sounds when fried (due to their high water content during meat shortages), while “mash” is simply short for “mashed potatoes.” This delicious vegetarian spin uses pre-made Italian veggie sausages and the fluffiest mashed potatoes recipe ever!
Well, it’s official! GUESS WHO’S HEADED TO HARRY POTTER STUDIOS IN LONDON THIS SUMMER?!
Yeahhh, this girl is. Whoo-hoo!
Visiting the Hogwarts film set at Leavesdon Studios has been a dream of mine ever since prepubescent Daniel Radcliffe showed off his black-rimmed glasses (and terrible acting skills) for the first time back in 2001. I was, of course, majorly bummed when we didn’t visit the set during my trip to the UK last summer–but in a way I’m glad to be saving this special experience for one of the most magical years of my life to date. In addition to finishing my PhD, I’ve also started a brand new job and am incredibly stoked for this upcoming trip. The only real obstacle at this point–besides deciding which sites to visit and which ones to skip while I’m abroad–is trying to cram several weeks’ worth of clothing, shoes, meds, and essentials into my beautiful green 40-liter Osprey backpack. Wish me luck, and send me tips if you have them!
In the spirit of my upcoming trip, my friend and I decided to co-host a Harry Potter-themed party replete with traditional Hogwartsian fare to boot. Twenty of us enjoyed Yorkshire pudding, treacle tart, shepherd’s pie, roast, and veggie sausages with mashed potatoes–or, as the British call it, (vegetarian) bangers and mash! The recipe I made yielded some of the smoothest, most buttery mashed potatoes that I have ever tried, and I would recommend it for your next big gathering without a moment’s hesitation. (Even better, plan your own Harry Potter party with bangers and mash in town, and try out a few of these classic British recipes from BBC Good Food while you’re at it!)
As for me? It’s back to trip planning craziness for the next few weeks, but I’ll still be blogging as I make my way through more scrumptious, trip-inspired recipes. Anyone want to throw me some good suggestions for Norwegian, Finnish, Danish, French, or Spanish recipes while they’re here? 😉 Thaaaaank you!
- 3-4 cups vegetable stock
- 5 pounds russet potatoes, peeled and cubed
- 1 tablespoon minced garlic
- 1 (8 oz). container sour cream
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup butter
- 1/2 cup shredded cheese (I used Mexican)
- Salt and pepper, to taste
- 4 vegetarian sausages
- In a large pot, bring vegetable stock to a boil.
- Cook potatoes and garlic in boiling water until tender but firm, about 15 minutes. Drain, reserving water.
- In a large bowl, mash together potatoes with sour cream and cream cheese, adding 1-2 tablespoons reserved water as needed in order to reach a silky smooth consistency.
- Transfer potato mixture to a slow cooker. Cook potatoes on low for 2 hours. Stir in butter and add salt and pepper to taste, then top with veggie sausages before serving.