All Recipes Chicken





This Italian sausage and potatoes are the best! I have never loved a dish like this before. I serve it all the time! The creaminess of this dish is superb! The sauce alone will satisfy you to your bones! I have listed all the steps and ingredients but feel free to give it your take. For example, if you want to make it meatier, try adding crispy bacon. The smokey taste of bacon will take this dish to the next level. You all have a blessed day. Enjoy!


1-pound mild Italian sausage

2 pounds Russet potatoes, diced

6 cups low-sodium chicken stock

3 cups chopped kale or spinach

1 cup heavy cream

½ cup parmesan cheese, shredded

Kosher salt and black pepper, to taste

Olive oil, for garnish


Step 1: Place a Dutch oven or a large stockpot on the stove and turn the heat to medium-high.

Step 2: Add in the Italian sausage and cook until it crumbles. Remove the sausage, put it in a bowl, and remove the excess fat.

Step 3: Put the cooked sausage back to the pot. Add in the chicken stock, potatoes, salt, and pepper.

Step 4: Allow the mixture to boil and reduce the heat to medium. Simmer for 10 to 12 minutes or until the potatoes are soft and tender.

Step 5: Remove half of the potatoes from the pot using a slotted spoon.

Step 6: Add in the potatoes into a small mixing bowl. Mash them nicely and put it back to the pot.

Step 7: Add in the spinach or kale, heavy cream, salt, and pepper. Cook for 2 to 3 minutes or until the veggies are tender.

Step 8: Remove from the heat and let it sit at room temperature.

Step 9: Sprinkle Parmesan cheese, black pepper, and olive oil.

Step 10: Serve and Enjoy!