Step 1

Place potato chunks in a large pot and add just enough water to cover. Bring to a boil over high heat and cook 15 to 20 minutes, or until tender.

Step 2

Meanwhile, heat oil in large high-sided skillet over medium-high heat. Add garlic, carrot, celery and onion; cook 4 to 5 minutes or until vegetables are golden brown, stirring frequently. Add sausage; cook 7 to 9 minutes or until browned, stirring and breaking up sausage with side of spoon occasionally.

Step 3

Stir in 2 cups milk, tomato paste and ½ teaspoon salt; heat to boiling over medium-high heat. Reduce heat to medium, simmer 8 to 10 minutes or until thickened.

Step 4

When potatoes are tender, drain well and place in large bowl. Add cheese, butter, pepper, remaining 1/2 cup milk and remaining 1/2 teaspoon salt; beat with an electric mixer until smooth and creamy.

Step 5

Divide potatoes between 6 bowls or plates; divide ragu over potatoes. Serve garnished with parsley and additional cheese.