Redfish Andouille Mashed Potatoes

Ingredients:

  • 4 lbs Idaho® potatoes - 90 count
  • 1/2 lb shredded cheddar cheese
  • 8 oz Andouille sausage
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 tablespoons unsalted butter
  • 1/2 cup heavy cream

Directions:

  1. Combine ingredients, whipping and folding cream to mix gradually.
  2. Portion by piping from a pastry bag or spoon for a rustic presentation.
  3. Garnish with chopped parsley and/or diced green and red pepper.
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Yield: 12 Servings

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