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Potatoes Audouille


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

Cook the potatoes, they will be mashed. Audouille (or Chorizo) should be ground or diced small. After the potatoes have cooked, drain and add butter and cream.




STACKS, The Art of Vertical Food

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