Yesterday it rained. I felt fortunate to be at home, balled up in a sweater, hands wrapped around a coffee mug as I worked and watched the day’s weather events unfold. Precipitation oscillated from heavy, drenching downpours to steady, spitting drizzles. There was a welcome chill in the air, howling gusts of wind, and as evening came on, a dense fog hung around the top of the high-rises in Manhattan. I couldn’t help but feel transported back in England.
At Andy’s request, we had planned to make sautéed fish with a citrus pan sauce for dinner, but on a night like that, fish felt far too summery. I needed something that would stick to our ribs, warm our insides. In my mind, there was only one thing to make. The British classic: Sausage and Mash with Peas and Gravy. My husband rejoiced.
There are two types of mashed potatoes. Fluffy, buttery spuds that are put through the rice mill until they resemble cumulonimbus cloud. They are delicate and light, pairing well with rack of lamb, pork medallions or anything else that is served on my Mom’s gold-rimmed china. While these spuds are positively delicious, I happen to prefer (if only slightly) the other kind, which are best with more rustic, hearty dishes like stews and pies. Red russet potatoes, boiled and coarsely smashed, to which I add chunks of butter, potato cooking liquid, kosher salt, cracked black pepper and sautéed leeks.
Those are the potatoes we had, with these rustic, gamey tasting sausages from Eli Zabar’s Vinegar Factory and frozen peas (sorry, there is no way to make those sound sexy). I felt wonderfully satiated in so many ways last night as Andy and I watched the rain lash the windows and enjoyed our first autumn meal. Delicious.
As you already know, Maggy, fall is my favorite time of year. I love it when the weather turns from hot humid to crisp cool. Love fall foods too–apples, winter greens and squash, pork, root vegetables, and stews. I look forward to drinking less chilled white and more earthy red.
And thanks for your take on Rustic Mash with Leeks and Butter. Smashed potatoes are part of my regular repertoire, but the leek addition is brilliant.
Courtney Wise says
Ahhhh. Your post makes me want to sit in your kitchen with a warm cup of coffee. Thank you for the beautiful picture you painted with your words. And here’s some sunshine from KY! 😉
yum! Cold rainy days are perfect for bangers and mash!
Mary Beth says
The weather in Cincy, OH was BEAUTIFUL! After work, I made the Spinach-Mushroom lasagne from your One-dish book and it was delicious! The dish was beautiful and the red and green colors reminded me of Christmas. Guess what I’ll be serving on Christmas Eve…
tony in Cbus says
and October baseball
Torrie @ a place to share... says
That description kinda does sound sexy… :).
Heading to the recipe right this second.
Tickled Red says
Girl you can describe my favorite vegetable to me any day of the week!! Goodness those sound and look amazing.