6 large russet potatoes, diced into 1-inch cubes 4 tablespoons unsalted butter, divided 12 ounces andouille sausage, chopped 1 medium onion, chopped
1 medium red bell pepper, chopped ½ cup sour cream ½ cup mayonnaise 1 cup milk ½ teaspoon Cajun spice
½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 cups shredded cheddar cheese, divided
1. Preheat the oven to 350 degrees Fahrenheit. Set aside a 13x9-inch baking pan that has been lightly greased.
2. Fill a big saucepan halfway with water and add the potato chunks. Bring the contents to a boil and simmer the potatoes for 15 minutes, or until cooked.
3. Drain the potatoes and keep them aside. Melt 1 tablespoon butter in a large saucepan over medium heat.
4. Cook for approximately 10 minutes, or until the onion is soft, with the sausage, onion, and bell pepper. Put the sausage mixture on a platter and leave aside.
5. Mash or beat the potatoes in a large mixing basin until smooth. Combine the remaining butter, sour cream, mayonnaise, milk, Cajun spice, salt, and pepper.
6. Fold in the sausage mixture and 1 12 cup cheddar cheese gently. Place the potato mixture in the baking dish that has been prepared.
7. Spread the remaining 12 cup cheddar cheese on top of the dish. Bake for 25 to 30 minutes, or until hot and bubbling, in a preheated oven.