Ingredients
5 medium potatoes, peeled and quartered1/2 cup reduced-fat sour cream1/4 cup reduced-sodium chicken broth1 package (14 ounces) smoked turkey kielbasa, sliced1/2 pound sliced fresh mushrooms1 cup chopped onion1 garlic clove, minced1/4 cup shredded reduced-fat cheddar cheese1 teaspoon dried parsley flakes1 teaspoon dried oregano
Preparation
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender; drain.
Transfer to a large bowl. Add sour cream and broth; beat on low speed until smooth; set aside. In a large skillet, cook the sausage, mushrooms and onion until vegetables are tender. Add garlic; cook 1 minute longer.
Spread half of the potato mixture into a 9x5-in. loaf pan coated with cooking spray. Top with sausage mixture and remaining potatoes. Sprinkle with the cheese, parsley and oregano.
Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted.
