Sausage, Fennel & Onions over Whipped Pecorino Idaho® Potato | Idaho Potato Commission

Ingredients

• 4 large Idaho® potatoes, peeled and quartered
• 8 cups lightly salted water (see note below)
• salt
• 1 tablespoon soft unsalted butter
• ½ cup heavy cream, at room temperature
• ½ cup pecorino cheese, grated
• 2 cloves garlic, thinly sliced
• 2 large fennel bulbs, reserve fronds
• ⅓ cup extra-virgin olive oil
• 2 cups onion, sliced into half-moons
• ½ teaspoon salt
• 1-2 teaspoons crushed red pepper
• ½ cup tomato paste
• 1 pound sweet Italian sausage links