Ingredients Jump to Instructions ↓

  1. 3 medium Wisconsin potatoes, (about 1 pound)

  2. 1/4 cup plain yogurt

  3. 2 canned chipotle chile in adobo sauce, finely chopped

  4. 1 tablespoon butter

  5. 1/8 teaspoon salt

  6. 3/4 pound smoked Polish sausage links, cooked

  7. 1 medium onion, halved lengthwise and thinly sliced

  8. 1 teaspoon garlic, minced

  9. 1 tablespoon vegetable oil

  10. 1 red bell pepper, cut into thin strips

  11. 2 tablespoons dry white wine

  12. 5 cups spinach leaves, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Peel and quarter potatoes. In medium saucepan cook potatoes, covered, in boiling, lightly salted water for 20 to 25 minutes or until tender. Drain and mash potatoes. Stir in yogurt, chipotle peppers, butter or margarine and salt. Meanwhile, cut sausage crosswise into 1/2-inch slices. In 12-inch skillet, cook onion and garlic in hot oil until lightly browned. Stir in sausage, bell pepper and wine. Cook and stir over medium-high heat until sausage is heated through. Stir in spinach. Cook and stir for 1 minute or until spinach starts to wilt. Serve with mashed potatoes.


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