This is a delicious simple meal. I used to make this one a lot, maybe it’s time for it to come back. It was in the Seattle Times in the mid 1990s.

By Cece Sullivan

4 servings

Mashed potatoes:

3 large baking potatoes, about 2 1/2 pounds

3 ripe but firm pears (Bosc or Bartlett)

3 tablespoons butter, room temperature or melted

3/4 teaspoon salt

Sausages:

1 tablespoon olive oil

1 large shallot, peeled and minced

1 large clove garlic, peeled and minced

1 large red bell pepper, stemmed, seeded and thinly sliced

Pinch crushed red pepper flakes

1/2 teaspoon dried basil, crushed

4 chicken or turkey Italian sausages

1/2 cup dry white wine

1. To prepare the mashed potatoes: Scrub the potatoes and pierce in several places. Place on a baking sheet and bake in a preheated 450-degree oven 50 minutes.

2. Peel, quarter and core the pears. Place on the baking sheet with the potatoes and roast until the potatoes and pears are soft, about 20 minutes more.

3. While the potatoes and pears are cooking, start the sausages. Heat the olive oil in a large, nonstick skillet over medium heat. When hot, add the shallot, garlic and bell pepper. Saute 3 minutes. Add the crushed pepper and basil; saute 5 minutes. Remove from the pan.

4. Put the sausages in the pan and brown lightly on all sides.

Add the wine, cover and simmer 10 minutes.

5. Uncover and put the peppers back into the pan. Cook until the juices have thickened slightly. Keep warm.

6. Cut the baked potatoes in halves. Using an oven mitt to protect your hand, scoop out the insides into a large bowl. Add the pears, butter and salt. Mash with a potato masher or electric mixer.

7. Serve the mashed potatoes with the sausages, peppers and cooking juices on the side.

Potato recipe from "Nicole Routhier’s Fruit Cookbook."

Copyright (c) 1996 Seattle Times Company, All Rights Reserved.