We’re Going to the Wizarding World of Harry Potter!
HOLY MCGONNAGAL’S BABBLING BUMBLING BAND OF BABOONS! I will be in THE Wizarding World of Harry Potter in Universal Studios Orlando in just 59 days!!! AHHH!! GRAB YO GOLDEN SNITCHES AND BROOMSTICKS ‘CUZ IT’S ABOUT TO BE A DREAM COME TRUE UP IN HERE!!! 🧹🧙♀️
My fiancé and I are flying to Florida this summer for our honeymoon! To get ourselves prepared to eat at the Three Broomsticks and the Leaky Cauldron, I made some bangers and mash, straight out of my Harry Potter cookbook! Harry ate bangers and mash for dinner before the very first meeting with Dumbledore’s Army in book five, Harry Potter and the Order of the Phoenix. Did I feel like I was about to sneak under Umbridge’s nose to learn the Patronus charm in the room of requirement after eating Harry Potter Bangers and Mash? Yes, yes I did.
Traditional Bangers and Mash
The word “bangers” does not just apply to a really dance-able song. It also refers to sausages. But not just any old sausage, my friends. “Bangers” is an old a term used to describe the sausages during World War I that would be packed with cheap fillers like water. Because they were so waterlogged, they would bang, pop and explode while being cooked! Hence, bangers.
My Grandma was British, but I don’t think she ever made bangers and mash. She probably made mashed potatoes a few times, but my Dad eventually became the honorary potato-masher in the family. In fact, he makes the BEST mashed potatoes because of a secret ingredient – nutmeg. 😉 And of course, a liberal amount of butter and half-and-half never hurt.
The recipe from The Unofficial Harry Potter Cookbook by Dinah Bucholz, calls the reader to make sausages at home from veal and pork or beef. But I personally don’t trust myself to handle that much raw meat without being thoroughly grossed out. So instead, I opted for store-bought vegan sausages. If you’re feeling adventurous though, go ahead and make your own bangers at home! Just don’t fill them with water like the traditional bangers in the 20th century. No one wants exploded sausage on their ceiling.
Hungry for More Harry Potter Recipes?
In case you hadn’t noticed, I am a bit of a Harry Potter fan. Have I read all the books more than thrice? Do I have a permanent Harry Potter-themed tattoo? Do I have even more recipes from this magical series to share with you? Yes, yes, and of course, yes. And stay tuned for more recipes from the wizarding world coming soon! 📚📖
- Harry Potter-themed Sugar Cookies
- Pumpkin Pasties
- Pancakes & Eggs for Breakfast based on a Harry Potter Buzzfeed Quiz
Harry Potter Bangers and Mash
- 8 sausages, homemade or store-bought (your choice of meat or vegan)
Mash (Mashed Potatoes)
- 6 medium Yukon Gold or Russet potatoes
- 2 tsp salt
- 4 Tbsp unsalted butter (½ stick)
- 1 cup whole milk, half-and-half, or unsweetened non-dairy milk
- ½ tsp ground black pepper (or more, to taste)
- ¼ tsp ground nutmeg (the secret ingredient)
- 3 Tbsp extra virgin olive oil or vegetable oil
- 1 medium yellow onion, finely diced
- 3 Tbsp all-purpose flour (or a gluten-free flour blend)
- 2 cups chicken or vegetable broth
- salt to taste, depending on the saltiness of your broth
Make your Mash
- Peel and quarter the potatoes. Place them in a pot and fill it with water to cover the potatoes by about an inch of water. Bring the pot to a boil on high heat. Then reduce the heat to medium-low and simmer for about 25 minutes, or until a fork easily pierces the potatoes.
- Drain the potatoes into a colander. Add the potatoes back into the pot along with the salt, butter, milk, black pepper and nutmeg. Mash the potatoes with a potato masher or a large fork until they are light and fluffy and everything is mixed together.*Note: don't over-mix the potatoes once they come together. Over-mixing can cause the starch in the potatoes to create a gluey gross mess.
Make the Onion Gravy
- Heat the oil in a saucepan on medium-high heat.Reduce the heat to low and add the diced onion and cook over low heat until the onions are golden and caramelized, after about 30 minutes.
- Add the flour to the saucepan and whisk until everything becomes smooth.
- Increase the heat to medium and add the broth. Whisk constantly until it forms a thick and bubbling gravy.
- Take a taste test and add more salt if needed.
Serve up your Bangers and Mash
- To serve, place a few large dollops of your mashed potatoes on a plate. Add one or two sausages and a hearty serving of onion gravy over everything. Enjoy!