Idaho® Potato Sausage Vegetable Alfredo


  • 15 ounce jar prepared light Alfredo sauce
  • 1 cup low-fat milk
  • 1 teaspoon crushed garlic
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • 2 pounds Idaho® Russet potatoes, peeled and diced
  • 2 cups assorted sweet bell peppers, chopped
  • 1 cup sliced mushrooms  
  • ¼ cup Parmesan cheese
  • 14 ounce smoked turkey sausage, sliced


  1. In a large, heavy, non-stick skillet with tight fitting lid, whisk together Alfredo sauce, milk, garlic, Italian seasoning and onion powder.  Bring mixture to slow boil over medium heat.
  2. Stir in potatoes.  Reduce heat to simmer.  Cover and cook 20 minutes, stirring occasionally.
  3. Stir in peppers, mushrooms, cheese and sausage.
  4. Return to slow boil, reduce to simmer and continue cooking for 10 minutes, until heated through and vegetables are tender.
  5. Serve immediately.


Time Saving Tip:  Pre-cut peppers, mushrooms, and turkey sausage ahead of time.  Store in individual airtight containers up to 2 days before cooking.

Print Recipe

Yield: 6
Calories: 437
Sodium: 593 mg
Fat: 14 g
Carbs: 44 g
Protein: 32 g
Cholesterol: 79 mg

Cynthia LaFourcade
Food Blogger
The Log Home Kitchen

Share this Recipe