Parmesan Mashed Potatoes with Quick Sausage Ragu

Mashed potatoes and my best gravy recipe are my ultimate comfort food. I want them when I’m sick, when I’m recovering from any medical procedure, and when I’ve had a bad day. They make good days even better. Even mashed potato cakes have a place in my heart.

Basically, I just want mashed potatoes all the time, all year ’round.

Today, I’m bringing you a “let’s eat a big bowl of mashed potatoes and call it dinner” recipe. This meal starts with a helping of mashed potatoes, spiked with a generous amount of sharp Parmesan cheese.

While the potatoes are cooking, you have plenty of time to whip up a quick ragu using a combo of sweet and hot Italian sausage (or use all sweet, or all hot, if you prefer), some aromatic vegetables, tomato paste and milk.

The milk is super important here, as it helps make the sausage super tender, super fast (making the ragu taste like you’ve simmered it all day, when you really haven’t).

Ladle the dreamy ragu over the creamy Parmesan mashed potatoes, and you have my dream dinner!

Psst – if you like Italian sausage, you should check out my Sausage Pasta Skillet. If you just love mashed potatoes, please refer to my Twice Baked Potato Casserole.

Parmesan Mashed Potatoes with Quick Sausage Ragu

Author: Lori Yates

Yield: 6 servings

Prep: 20 minutes minutes

Cook: 20 minutes minutes

Total: 40 minutes minutes

 I’m bringing you a “let’s eat a big bowl of mashed potatoes and call it dinner” recipe. Make with sweet or hot sausage for your favorite comfort food!

5 from 1 rating

Print Recipe Pin Recipe Leave a Review

Ingredients

• ▢ 1 ½ pounds russet potatoes peeled, cut into chunks
• ▢ 1 ½ tablespoons olive oil
• ▢ 2 garlic cloves minced
• ▢ 1 carrot finely diced
• ▢ 1 celery stalk finely diced
• ▢ ½ medium white onion finely diced
• ▢ ½ pound hot Italian sausage casings removed if necessary
• ▢ ½ pound sweet Italian sausage casings removed if necessary
• ▢ 2 ½ cups whole milk divided
• ▢ ½ cup tomato paste
• ▢ 1 teaspoon kosher salt divided
• ▢ ½ cup grated Parmesan Reggiano cheese plus additional for garnish
• ▢ ¼ cup unsalted butter, softened 1/2 stick
• ▢ ¼ teaspoon ground white pepper
• ▢ ¼ cup chopped fresh parsley for garnish

Instructions

• Place potato chunks in a large pot and add just enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until tender.
• Meanwhile, heat oil in large high-sided skillet over medium-high heat. Add garlic, carrot, celery and onion; cook 4 to 5 minutes or until vegetables are golden brown, stirring frequently. Add sausage; cook 7 to 9 minutes or until browned, stirring and breaking up sausage with side of spoon occasionally.
• Stir in 2 cups milk, tomato paste and ½ teaspoon salt; heat to boiling over medium-high heat. Reduce heat to medium, simmer 8 to 10 minutes or until thickened.
• When potatoes are tender, drain well and place in large bowl. Add cheese, butter, pepper, remaining 1/2 cup milk and remaining 1/2 teaspoon salt; beat with an electric mixer until smooth and creamy.
• Divide potatoes between 6 bowls or plates; divide ragu over potatoes. Serve garnished with parsley and additional cheese.

Calories: 574kcal, Carbohydrates: 33g, Protein: 20g, Fat: 41g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 0.3g, Cholesterol: 97mg, Sodium: 1313mg, Potassium: 1121mg, Fiber: 3g, Sugar: 9g, Vitamin A: 2720IU, Vitamin C: 18mg, Calcium: 249mg, Iron: 3mg

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.

© Foxes Love Lemons LLC. Images registered with U.S. Copyright Office.