Ingredients:

• 2 pounds potatoes, peeled, cut into chunks
• 2 tablespoons olive oil
• 3 garlic cloves, crushed
• 1 large carrot, finely shredded
• 1 large celery stalk, finely diced
• 1 medium white onion, finely diced
• 1 1/2- 2 pounds sweet Italian sausage, bulk or removed from casing
• 2 1/2 – 3 cups whole milk, divided
• 1 (6 oz) can tomato paste
• 1 cup grated Parmesan cheese
• 1/3 cup (1/2 stick) unsalted butter, softened
• salt and pepper, to taste as desired
• chopped fresh parsley, for garnish if desired

Directions:

1. Bring potatoes in a large pot to a boil over high heat and cook 15 to 20 minutes, or until fork tender.
2. While potatoes are cooking heat oil in large skillet over medium-high heat. Add garlic, carrot, celery and onion; cook until vegetables are golden brown, stirring often. Add sausage; cook until browned, stirring and breaking up sausage with side of spoon into small pieces.
3. Stir in 2 cups milk, tomato paste and dash of salt to sausage; heat to boiling over medium-high heat. Reduce heat to medium, simmer until thickened.
4. When potatoes are tender, drain well and place in large bowl. Add 2/3 cup Parmesan cheese, butter, pepper, 1/2 cup milk and salt; beat with an electric mixer until smooth and creamy. Add up to 1/2 cup of additional milk as needed to desired consistency.
5. Divide potatoes between 6 bowls or plates; divide sauce over potatoes. Serve garnished with parsley and additional Parmesan cheese.