1Fill an medium sauce pan with water, add potatoes and cook until tender.
2While the potatoes are cooking, melt butter in a skillet and add onions. Cook until carmelized. Add garlic stir for a minute. Add flour and cook a minute more.
Combine the better than bouillon with hot water and desolve. Pour into onion mixture stirring constantly, Stir in red wine, worcestershire, and water.
Add sausages and simmer for 5 minutes or until sauce has thickend slightly. Turn to low heat.
3Drain potatoes, add butter, garlic,onion powders, and ricotta cheese . Smash all together. Stir in heavy cream and salt and pepper to taste.