2 pounds potatoes, peeled and quartered
2 T olive oil
1 large yellow onion, thinly sliced
2 green bell peppers, seeded and thinly sliced
8 precooked turkey sausages
1 tsp smoked paprika
1 tsp salt
1/2 tsp freshly ground black pepper
12 ounce bottle amber beer
4 ounces [1/2 cup] creme fraiché or sour cream
1/4 cup whole milk
1 tsp corn starch
Place the potatoes in a medium saucepan and fill with enough cold water to cover by about 1 inch.
Bring to a boil over high heat and cook until tender when pierced with a fork, about 8 to 10 minutes.
Meanwhile, in a large skillet over high heat, combine the olive oil, onion, green peppers, sausages, paprika, 1/2 tsp salt and 1/4 tsp black pepper. Sauté until onions are tender, about 6 minutes.
Add the beer and simmer until reduced by half, about 4 minutes.
When the potatoes are done, drain and return to the pot. Add creme faiché, whole milk, 1/2 tsp salt and 1/4 tsp pepper. Mash until mostly smooth. Cover and set aside.
In a small glass, combine the corn starch with 2 T cold water. Add this to the skillet with the sausages and cook, stirring constantly, until the sauce thickens. Continue cooking and stirring for an additional minute. To serve, mound mashed potatoes on each plate, then top with two sausages and spoon onions, peppers and sauce over.