| | Directions |
- Peel and cube potatoes.
- Boil water in Dutch oven or soup pot, add potatoes, and cook until very tender. The potatoes should come apart easily when poked with a fork.
- Remove potatoes from liquid. Also, save and set aside cooking liquid.
- Peel and chop onion; melt butter in Dutch oven. Add chopped onion and cook until translucent.
- Add flour, pepper flakes, and black pepper to taste. Cook mixture thoroughly to remove flour taste.
- Add potatoes, reserved cooking liquid, milk, and sugar to the pot, stirring well.
- Once everything is well mixed, add the ground sausage and cheese. Simmer for 30 minutes stirring frequently.
- Let stand for 5 minutes before serving. Serves 6 to 8. Refrigerate leftovers. Even better the second day.
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Servings: 6
|  | | Ingredients | | - | | 3 medium to large red potatoes |
| - | | 2 cups water |
| - | | 1 medium white onion |
| - | | 4 tablespoons butter |
| - | | 3 tablespoons Wondra or all-purpose flour |
| - | | red pepper flakes (pinch to taste) |
| - | | freshly ground black pepper (to taste) |
| - | | 3 cups milk (or 1 cup half-and-half with 2 cups of milk) |
| - | | 1/2 teaspoon sugar |
| - | | 1 pound browned ground Premio Italian sausage (mild or medium) |
| - | | 1 cup shredded cheddar cheese |
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