cooked andouille sausage -- (up to 5) 1/4 inch thick -- quartered
1
tablespoon
grated cheddar cheese
Preparation:
Cut potato into eighths; place in boiling water.
Boil until soft. Drain and place in mixing bowl. Add sour cream.
Mash potato lightly, leaving in some chunks.
Stir in chives, diced onion and sausage.
To serve, top with cheese.
