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  • Prep
    15 min
  • Total
    45 min
  • Servings
    4

Sausage Stew with Cheesy Mashed Potatoes

Ingredients

Cheesy mashed potatoes

  • 4-6 Russet potatoes, peeled and cubed
  • 60 ml (1/4 cup) butter
  • 125 ml (1/2 cup) 35% cream (room temperature)
  • 250 ml (1 cup) Armstrong Old Cheddar Shredded Cheese

Sausage stew

  • 60 ml (1/4 cup) olive oil
  • 1 small onion, cut into 1 cm slices
  • 2-3 garlic cloves, cut into thin slices
  • 1 small green pepper, cut into 1 cm slices
  • 1 small red pepper, cut into 1 cm slices
  • 1 250 g chorizo sausage, cut into 1 cm slices
  • Pinch of ground cumin
  • Pinch of smoked paprika
  • 500 ml (2 cups) crushed tomatoes

Directions

  1. In a pot of salted water set over high heat, cook the potatoes for approximately 20 minutes, or until tender.
  2. Meanwhile, in a pan set over medium-high heat, sauté the onion, garlic, and peppers in olive oil for 3 minutes. Add the sausage and spices and stir. Add the crushed tomatoes and reduce heat to medium-low. Cook for 10 minutes (add water if mixture becomes too thick).
  3. Once the potatoes are cooked, strain and let cool. Add the butter and cream, and using a potato masher, purée until smooth and lump-free. Add the Armstrong Old Cheddar and stir until cheese has melted. Season.
  4. Serve the sausage stew on a bed of mashed potatoes and garnish with fresh herbs if desired (parsley, basil, cilantro, etc.).

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