Recipe - Creole Pot Roast Piquant

1 md Russet potatoes; washed &
peeled
1 tablespoon Sour cream
One fourth cup Green onion or 1 Tbs chives;
chopped
One fourth small Yellow onion; minced
4 sl (up to 5) cooked Andouille
sausage; 1/4inch thick,
quartered
1 tablespoon Grated Cheddar cheese

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, minced onion and sausage. To serve, top with cheese.

Per serving: 134 Calories; 5g Fat (36% calories from fat); 4g Protein; 18g
Carbohydrate; 14mg Cholesterol; 57mg Sodium

NOTES : This can easily be increased to make more than one serving.

Recipe by: St. Louis Post Dispatch

Posted to MCRecipe Digest by Lisa Minor lisa@cybermill.com on Feb 25,
1998