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