Recipe Courtesy of Emeril Lagasse

1 1/2 pounds Idaho potatoes, peeled and diced
4 ounces ground andouille sausage
1 tablespoon butter
1/4 cup heavy cream, divided

 Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer. Cook the potatoes for 10 to 12 minutes or until fork tender. In a small saute pan, over medium heat, render the andouille until crispy, about 4 to 6 minutes. Drain the potatoes. Place the potatoes back in the pan and add the andouille, 1 tablespoon butter and 1/4 cup cream. Using a hand-held masher, mash the potatoes until smooth. Season the potatoes with salt and pepper. Set aside and keep warm.

Yield: 4 servings