Sausages with mashed potatoes

Ingredients:

• 1.8 kg raw veal or chicken sausages (8 large)
• 1.8 kg Yukon Gold potatoes, peeled and diced
• 55 g unsalted butter, diced
• 110 g crème fraîche
• 0.5 cups whole milk
• 2 teaspoons Dijon mustard
• 2 tsp grainy mustard
• 1 teaspoon mustard powder
• 1 teaspoon freshly ground black pepper
• Fresh parsley, for serving

Preparation:

1. Preheat oven to 220°C.
   
   Place a rack on a baking sheet and arrange the sausages in a single layer on the rack. Bake for 18-20 minutes, until cooked through.
2. Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover. Bring to a boil and simmer for 20-25 minutes, until the potatoes are very tender. Drain in a colander, drain, and return them to the saucepan.
3. Add the butter, crème fraîche, milk, Dijon mustard, grainy and dry mustard, 1 tablespoon salt, and pepper and beat the potatoes in the saucepan with a hand mixer on low speed until smooth and creamy.
4. To serve, spoon a generous portion of mashed potatoes onto a plate and top with the sausages, cut in half diagonally. Sprinkle with chopped fresh parsley and serve.