Frankfurters with mash
Frankfurters browned in a frying pan with creamy mash made with butter, milk and nutmeg – a quick weeknight dinner that children love in Argentina and Uruguay. The sausages are also simply boiled, sliced into the mash or served with chips.
- 35 minTime
- 23 minHands-on
- 4Portions
- ≈ $ 2.450per portion
- 710kcal per portion
Ingredients for 4 portions
- 12Vienna sausages
- 1 tbspRapeseed oil
On the side
- 1.2 kgPotato, floury
- 3 tbspButter
- 200 mlMilk, hot
- to tasteNutmeg
- to tasteSalt
Method
- Peel the potatoes, cut them into even pieces and put them in a pan of cold, salted water. Bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Heat the oil in a frying pan over a medium heat and fry the sausages for 6–8 minutes, turning them now and then, until browned all over and hot through. Keep them warm over a low heat.
- Drain the potatoes and mash them with the butter, hot milk, a pinch of nutmeg and salt until smooth.
- Serve the sausages with the mash.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
