Easy

Fresh cream

<h5>20 min</h5><p>Peel, then chop and wash 1 kg of potatoes.</p>

<h5>1 min</h5><p>Pick 1 Morteau sausage all over with a fork or sharp knife.</p>

<h5>2 min</h5><p>In a large saucepan, pour in the potatoes, season lightly with salt, place the sausage on top and cover with water.</p>

<h5>40 min</h5><p>Bake, covered, for 30 to 40 minutes, until the potatoes are melting.</p>

<h5>3 min</h5><p>Take the sausage out of the pan, then the potatoes, which you will drain.</p><p>Remove but do not discard the cooking water.</p>

<h5>15 min</h5><p>Put the potatoes through a food mill in the same pan, if it's too hard, pour some cooking water into the mill.</p>

<h5>2 min</h5><p>Once all the potatoes have been ground, return to low heat, add 100 g of butter and 100 g of liquid sour cream.</p>

<h5>2 min</h5><p>Mix thoroughly to a smooth puree, season with salt and pepper.</p><p>Keep warm, covered.</p>

<h5>2 min</h5><p>Cut the sausage into rounds.</p>

<h5>8 min</h5><p>Fry them in a pan, without fat, on each side.</p>

<p>Serve the mashed potatoes with grilled sausage rings.</p>