- 7 red potatoes, scrubbed and quartered
- salt
- 1/2 cup milk
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 links smoked beef sausage (such as Eckrich®), sliced into 1-inch pieces
- 1 bunch asparagus, stemmed and chopped
- 2 cups frozen sweet white corn
- 2 cups chopped broccoli florets
- 3 cups beef broth
- 3 tablespoons all-purpose flour, or more as needed
- ground black pepper
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium and simmer until potatoes are very soft, about 20 minutes. Drain.
- Place potatoes in a large bowl. Add milk, butter, and garlic. Blend potatoes until creamy with an electric mixer. Divide mashed potatoes among bowls.
- Heat olive oil in a large skillet over medium heat. Add sausage; cook until warmed through, 2 to 3 minutes. Add chopped asparagus, corn, and broccoli florets. Pour in broth; cover, and simmer, stirring occasionally, until vegetables are almost cooked through, about 5 minutes.
- Scoop 1 cup of broth out of the skillet into a small bowl. Whisk in flour until smooth. Pour broth mixture back into skillet. Stir until a thickened gravy forms, about 5 minutes.
- Serve sausage mixture and gravy over mashed potatoes. Season with black pepper.
08/11/2019
recipepes.com
healthy big bowl, recipe
PT15M
PT1H
5
455 calories
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