Start by washing and peeling the baby Yukon Gold potatoes. Cut them into even chunks to ensure they cook uniformly. Place the potatoes in a pot of salted water. Bring it to a boil and let them simmer until fork-tender, usually about 15-20 minutes.

While the potatoes are boiling, let’s focus on the meatballs. In a mixing bowl, combine the sausage, breadcrumbs, 1/4 cup of milk, parsley, minced garlic, and half the nutmeg. Season with salt and pepper.

Mix until just combined; be careful not to overmix. Form small balls, roughly the size of a golf ball.

In a large skillet, heat olive oil over medium heat. Once hot, add the meatballs, making sure not to crowd the pan. Brown the meatballs on all sides, which should take about 8-10 minutes. Once done, transfer the meatballs to a plate and keep warm.

In the same skillet, pour in the chicken stock. Scrape up any browned bits left from the meatballs; this is where much of the flavor resides. Let the stock reduce by half, approximately 5 minutes.

Stir in the crème fraîche, remaining milk, remaining nutmeg, and Dijon mustard.

Place the cooked meatballs back in the skillet with the gravy. Cook everything together for an additional 5 minutes. This allows the meatballs to soak up more flavor and makes for a beautiful sauce.

Once the potatoes are tender, drain them and return them to the pot. Add 6 tablespoons of milk and a generous amount of salt and pepper. Mash until smooth and creamy. You can adjust the milk according to your texture preference.