3 medium Russet potatoes
\n1 package of Aidell’s Mango Sausage
\n1 tsp. freeze dried chives
\n1\/2 tsp. dried oregano or basil. If you’ve got fresh, use it. \ud83d\ude42
\n1 quart chicken broth or stock
\nOPTIONAL:
\nGarlic cloves, minced
\nMint Flakes or chopped mint
\nSalt
\nPepper<\/p>\n
In your big old pot, boil some water, about 2 quarts. Peel and dice the potatoes. Once the water boils, salt it if you wish. Bring it back to a boil. Drop the potatoes in and let them boil away until they’re fork tender. Meanwhile, heat two or more of the sausage links in a frying pan. They should come pre-cooked, so this is just a matter of getting them warm. Once they’re warm, take them out of a frying pan and chop them into small pieces.<\/p>\n
Once the potatoes are ready, drain the water and turn off the heat. Put the potatoes back into the pot, add the sausage and all other ingredients, and with a potato masher, go to town. You’re looking for mushy at this stage.<\/p>\n
After a bit, when you feel like eating, add some of the broth and continue mashing until the potatoes come together to a consistency that you desire. Add more broth in small increments if necessary.<\/p>\n
Salt and pepper to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"
3 medium Russet potatoes 1 package of Aidell’s Mango Sausage 1 tsp. freeze dried chives 1\/2 tsp. dried oregano or basil. If you’ve got fresh, use it. \ud83d\ude42 1 quart chicken broth or stock OPTIONAL: Garlic cloves, minced Mint Flakes or chopped mint Salt Pepper In your big old pot, boil some water, about 2 … <\/p>\n