Ragout d'patate

1 large onion
garlic
4-5 lbs.potatoes
1 lb. of smoked sausage or meatballs
OR one half pound of each
salt & pepper

Brown onion and garlic in oil. Put in the potatoes that have been peeled and cut into 2 inch chunks and stir frequently until golden in color. Add the sausage and enough water to finish cooking the potatoes. As the potatoes soften, mash about one third of them to turn the water into a potato gravy( how thin/thick is up to you;add enough water to get the gravy to the thickness you prefer). The meatballs, if you use them, are to be put in after the water. Season. When the meatballs and the potatoes are done and the gravy is thick enough, it is ready to be served over rice. A cucumber and vinegar salad is good with this.