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Chef with red wine glass


Serves 4.

3 medium Wisconsin potatoes (about 1 pound)
1/4 cup plain yogurt
2 canned chipotle peppers in adobo sauce, finely chopped

1 tablespoon butter or margarine
1/8 teaspoon salt
3/4 pound cooked, smoked Polish sausage links
1 medium onion, halved lengthwise and thinly sliced
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 red bell pepper, cut into thin strips
2 tablespoons dry white wine
5 cups coarsely chopped fresh spinach leaves

Cooking Directions
Peel and quarter potatoes. In medium saucepan cook potatoes, covered, in boiling, lightly salted water for 20 to 25 minutes or until tender. Drain and mash potatoes. Stir in yogurt, chipotle peppers, butter or margarine and salt.

Meanwhile, cut sausage crosswise into 1/2-inch slices. In 12-inch skillet, cook onion and garlic in hot oil until lightly browned. Stir in sausage, bell pepper and wine. Cook and stir over medium-high heat until sausage is heated through. Stir in spinach. Cook and stir for 1 minute or until spinach starts to wilt. Serve with mashed potatoes.

Serving Suggestions
Give smoked sausage a Southwestern twist with these flavorful mashed potatoes. Serve with warm pita bread and finish with cranberry-apple cobbler for dessert.

Nutrition Facts
Calories 465 calories; Protein 15 grams; Fat 30 grams; Sodium 1296 milligrams; Cholesterol 69 milligrams; Saturated Fat 11 grams; Carbohydrates 33 grams; Fiber 4 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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