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Andouille Mashed Potatoes

Andouille Mashed Potatoes

  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings


  • 12 ounces andouille sausage, chopped
  • 4 large Idaho potatoes, about 3 pounds, peeled and cut into 1-inch wedges
  • 1 3/4 teaspoons salt
  • 1/2 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1/4 teaspoon ground black pepper


  • In a large skillet over medium-high heat, brown the sausage, stirring, about 6 minutes. Drain on paper towels.

  • In a large, heavy saucepan, combine the potatoes and 1 teaspoon of the salt. Cover with water by 1-inch and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fork tender, about 25 minutes. Drain the potatoes and return them to the cooking pot. Add the cream, butter, the remaining 3/4 teaspoon salt, and black pepper to the potatoes. Place over medium-low heat and mash with a potato masher until no longer lumpy, about 2 minutes. Add the cooked andouille and continue mashing until light and fluffy, about 2 minutes.

  • Serve immediately.

Recipe Details