The Sauced Chef

Sunset Mashed Potatoes

 Serves 4

Big Pot

Collander

Medium Size Frying Pan

Some bowls or containers to hold reserved items

Masher

8 – 10 medium size russet or yukon gold potateos (peeled and quarted

1  large yam OR 2 large sweet potatoes

1 cup diced spicy sausage (I prefer chorizo)

1/2 cup heavy cream or half and half

1 cup diced FRESH chives

1/2 cup diced leek

2 tbsp fresh minced garlic

1-4 cup honey

3- 4 quarts chicken or veggie stock

1 stick unsalted butter

 S/P TT (this stands for Salt and Pepper To Taste) 

1. Add stock to large pot and start boiling (start with 3 quarts)
2. Add all taters to boiling water
3. While taters are boiling, saute the sausage until it gets a bit crunchy.  Use a bit of the butter. Add garlic and leeks until they get a slight carmelization.  They are very delicate, be careful not to burn! Remove from heat and set aside
4. When taters are soft enough drain in collander and put back in pot
5. Mash till they reach desired consistentcy.  Some people use a mixer for this, its your call!
6. Add cream, honey and butter, mix some more
7. Add leeks, sausage, garlic and chives.
8. Finish with salt and pepper
9. Serve it, baby!

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