|San Diego Mashed Potatoes with Black Bean Gravy|
Your San Diego Fusion Thanksgiving dinner will be coming in installments, so I'm not overwhelmed with huge amounts of food and nobody but me and hubby to eat it! My inspiration for this came after they announced the winner of Aetna's San Diego Healthy Food Fight. It wasn't me :( . I was prepared just in case it was me though; these are the dishes I would have made for Bobby Flay, given the opportunity to make Thanksgiving dinner for him in the finals.
Today I'm giving you my San Diego mashed potatoes. They're healthy, southwest mashers with a beautiful black bean gravy that's super tasty. Enjoy!
Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 4
For the Potatoes:
- 4 large Russet Potatoes, peeled and cubed
- 1/2 cup cooked Red Quinoa
- 1 ear of white corn, kernels removed and ear discarded
- 8 turkey breakfast sausages, casings removed
- 2 tbsp. chives, chopped
- 1/4 cup low-fat milk
- 2 tbsp. low-fat cream cheese
- Salt and pepper to taste
For the Gravy:
- 1 can cooked black beans
- 1 tbsp. ground cumin
- 2 tsp. garlic powder
- 2 tbsp. low sodium chicken broth
- salt and pepper to taste
For the potatoes:
Boil the potatoes in salted water until soft when pierced with a fork. Drain and set aside. In a large skillet, break up the sausages and cook until well browned. In a large mixing bowl combine potatoes, cream cheese and milk. Season with salt and pepper to taste. Mix with electric mixer until smooth and fluffy. Fold in sausage, quinoa, corn and chives.
For the Gravy:
In an immersion blender combine all ingredients and blend until smooth. Transfer to a small saucepan and heat on medium heat until hot, stirring frequently.