Mashed Potatoes With Andouille and Scallions
By: MidnightSushi
Published: Saturday, October 30, 2010 - 4:00am

Ingredients




1 1/2 pounds russet potatoes, skins intact and cut into chunks
2 tablespoons olive oil
2 links andouille sausage, one diced and one sliced into disks
1/2 bunch scallions, sliced
1 clove garlic, minced
1/2 teaspoon fresh thyme
3 ounces cream cheese
1/4 cup milk
salt and pepper

Preparation

1 Boil potatoes until soft. 2 While the potatoes are cooking, heat the oil in a skillet at medium heat. 3 Add the andouille and cook until slightly browned. 4 With a minute remaining, add the scallions, garlic and thyme to the pan, stirring constantly. 5 Drain the potatoes and place in a large bowl. 6 Mash the potatoes with a fork. 7 Stir in the cream cheese and milk until fully incorporated. 8 Fold in the cooked andouille, scallions, garlic and thyme. 9 Salt and pepper to taste. 10 If desired, top with a pat of butter upon serving.