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Ultimate Mashed Potatoes Recipe with Sour Cream & Chicken Andouille
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Ultimate Mashed Potatoes Recipe

The ultimate loaded mashed potatoes recipe with butter, cream and sour cream. Not a low calorie side dish friends!
Course Sides
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 468kcal
Author Florentina

Ingredients

  • 3 lb golden potatoes
  • 6 oz chicken andouille sausage -cooked
  • 8 cloves garlic -whole
  • 2 leaves bay
  • 1 stick organic butter cut into pieces
  • 1/2 cup sour cream -organic
  • 1/4 cup heavy cream -warm
  • 1 1/2 tsp Sea salt + more to taste
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp Panko bread crumbs
  • 2 tsp olive oil
  • 1/4 cup chives+ parsley chopped

Instructions

  • Scrub and rinse the potatoes well. Cut them into cubes and add them to a large stockpot together with the garlic cloves. Cover with cold water and bring to a gentle boil. Add the bay leaf and sea salt and cook until tender, about 15 minutes.
  • While the potatoes are cooking make sure to preheat the broiler.
  • Chop up the andouille sausage into small cubes.
  • Heat up a cast iron skillet on medium flame and sear the andouille cubes until golden brown. Set aside.
  • Drain the potatoes in a colander and discard the bay leaf. Transfer them to a large mixing bowl and add the butter. Toss to combine until the butter is melted from the steam of the potatoes. Mix in the warm heavy cream.
  • Mash the potatoes with a masher until soft and fluffy. Add in the sour cream and mash some more until all is incorporated. Season with the freshly cracked black pepper.
  • Add the andouille sausage cubes to the mashed potatoes and stir to combine. ( Save a few pieces to sprinkle over the top)
  • Transfer the potatoes to a broiler proof dish and using the back of a spoon form some nice peeks all over. Sprinkle with the panko bread crumbs and the parmigiano-reggianno and drizzle with a light drizzle of olive oil.
  • Transfer the dish under the broiler for a few minutes until golden brown on top, taking good care not to burn them.
  • Serve hot, garnished with the chives, parsley, reserved andouille  and any edible flowers you might have on hand.

Nutrition

Calories: 468kcal | Carbohydrates: 33g | Protein: 12g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 87mg | Sodium: 1036mg | Potassium: 1077mg | Fiber: 6g | Vitamin A: 840IU | Vitamin C: 28.6mg | Calcium: 120mg | Iron: 8.1mg