INGREDIENTS
8 Medium Sized Russet Potatoes, Peeled and Halved
4 Links Italian Sausage, OR (of your Choice) Casings Removed
1 Cup Onion, Finely Chopped
1 Clove Garlic, Finely Minced
2 Tsp Italian Seasoning
5 Tbsp Butter, Melted
1 Cup Whole Milk, Warmed up
1 Cup Mozzarella Cheese, Shredded
½ Cup Sharp Cheddar Cheese, Shredded
Salt, Pepper, and Paprika to Taste
Fresh Chopped Parsley for Garnish
METHOD
Preheat oven to 190℃.
1 Place potatoes in a large pot of cold water. Add a pinch of salt and bring the potatoes to a soft boil.
2 Cover and cook until fork tender. About 20 minutes.
3 Drizzle olive oil into a large sauté pan. Add Sausage, Onion, Italian Seasoning and Pepper.
4 Cook sausage, breaking the chunks apart with your spatula, until almost fully browned.
5 Add fresh garlic and cook an additional 2-3 minutes until meat is fully cooked.
6 Once cooked, cover and set aside to cool. Drain any excess oil if needed.
7 Drain potatoes. Mash the potatoes or use a ricer for a fluffier consistency.
8 Add melted butter, warm milk, and salt. Mix until combined well. Stir in the sausage, onion and garlic mixture, and ½ of the cheese mixture.
9 Transfer mixture to a casserole dish and top with remaining cheese.
10 Sprinkle with paprika and pepper to taste.
11 Bake at 190℃ for 20 minutes.
12 Turn the broiler on high for 2 – 3 minutes or until the cheese is golden brown and bubbling.
13 Remove and garnish with freshly chopped parsley
