Andouille Mashed Potatoes Recipe Courtesy of Emeril Lagasse1 1/2 pounds Idaho potatoes, peeled and diced
4 ounces ground andouille sausage
1 tablespoon butter
1/4 cup heavy cream, divided
Place the potatoes in a saucepan and cover with water.
Season the water with salt.
Bring the liquid to a boil and reduce to a simmer.
Cook the potatoes for 10 to 12 minutes or until fork tender.
In a small saute pan, over medium heat, render the andouille until crispy, about 4 to 6 minutes.
Drain the potatoes.
Place the potatoes back in the pan and add the andouille, 1 tablespoon butter and 1/4 cup cream.
Using a hand-held masher, mash the potatoes until smooth.
Season the potatoes with salt and pepper.
Yield: 4 servings
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