Mushroom and Sausage Ragu with Mashed Potatoes

This is one of my new favorite comfort foods. The recipe originally called for polenta, but Jim and I aren't big fans, so we used our new Kitchenaid mixer to make mashed potatoes instead. Between the mashed potatoes, loads of garlic and mushrooms, spicy Italian sausage, and rich tomato sauce, it definitely addresses many of our favorite flavors ~ kind of like a Jim and Katie version of shepherd's pie.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000002012806

Cook the potatoes while the ragù simmers so everything will be ready and hot at the same time. Use mild sausage, if you prefer.
Yield: 4 servings (serving size: 1 cup mashed potatoes and 1 cup ragù)
Ingredients
* 1 tablespoon olive oil
* 8 ounces hot turkey Italian sausage
* 1/2 cup chopped onion
* 1 pound cremini mushrooms, quartered
* 4 large garlic cloves, minced
* 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
Preparation
1. Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly.
2. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble.
3. Stir in tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 15 minutes. Serve ragu over potatoes.
Nutritional Information
I'm leaving this out because I'm assuming potatoes instead of polenta changes the information enough. Check out the link above if you want to make it the way Cooking Light did.