New Orleans Mashed Potato Bowl
Simple recipe mashed potatoes loaded with sausage, cheese curds and chicory gravy.
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Ingredients
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Directions
2 lbs. Lamb's Supreme® Red Skin Mashed (M22)
1/4 cup unsalted butter
1/4 cup flour
2 tsp. ground chicory
2 cups water, hot
4 tsp. beef bouillon granules or cubes
Salt & black pepper to taste
8-10 oz. cheese curds, pulled apart
16-24 oz. Andouille sausage, sliced in rounds
- Mix the water and beef bouillon in a small bowl until the bouillon has dissolved, set aside.
- In a saucepan, over medium heat combine the butter and flour, constantly stirring until forming a roux. Allow to cook for 1 minute before adding the chicory.
- Add the bouillon mix to the flavored roux and mix together until thickened.
- Season the chicory gravy with salt and pepper to taste then hold hot for service.
- Prepare Lamb's Supreme® Red Skin Mashed to manufacturer directions.
Yield
4-6 portions
