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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    MineralsNatrium, Calcium

    Ingredients Jump to Instructions ↓

    1. 12 ounces andouille sausage, chopped

    2. 4 large Idaho potatoes, about 3 pounds, peeled and cut into 1-inch wedges

    3. 13/4 teaspoons salt

    4. 1/2 cup heavy cream

    5. 3 tablespoons unsalted butter

    6. 1/4 teaspoon ground black pepper

    Instructions Jump to Ingredients ↑

    1. In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes. Drain on paper towels.

    2. In a large, heavy saucepan, combine the potatoes and 1 teaspoon of the salt. Cover with water by 1-inch and bring to a boil. Reduce the heat to medium-low and simmer and until the potatoes are fork tender, about 25 minutes. Drain the potatoes and return them to the cooking pot. Add the cream, butter, the remaining 3/4 teaspoon salt, and black pepper to the potatoes. Place over medium-low heat and mash with a potato masher until no longer lumpy, about 2 minutes. Add the cooked andouille and continue mashing until light and fluffy, about 2 minutes.

    3. Serve immediately.

    4. Yield : 6 servings


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