Creamy Potatoes ‘n’ Kielbasa
Total TimePrep: 5 min. Cook: 6 hours
Great in slow cooker or oven! Wanting crispy potatos, baked in 9x13 dish at 350 for 40 minutes. Wonderful! Try replacing water with a sour cream and add an onion; can be delicious as well! As a volunteer feild editor with Taste of Home magazine I enjoy recipes that let me customize to my families tastes!
easy to make, delicious, leftovers are yummy, and even my picky eaters liked it. I used low salt turkey kielbasi and tater tots....so good
This tastes so much like a Hungarian meal that my mom cooked for us throughout my childhood. Sooooooo good!!!
I forgot to mention that I used real potatoes rather than frozen.
This was a good base for a recipe that I doctored up quite a bit. Instead of water, I used chicken stock. I also added salt, pepper, garlic powder, and dried minced onion, as well as a small amount of velveeta cheese. When the potatoes were cooked, I added the shredded cheese and some fresh asparagus. The end result was a thick stew-like dish that would be even better in the winter. Overall, great base for a delicious meal...and easy, too!
I liked it, but it was WAY too starchy. The potatoes got all mushed. I had it in the crockpot for 6 hours and had checked it, but feel it was overdone.
I didn't like the frozen potatoes. I would suggest using real potatoes. I won't be making this again.
i would make again but use cream of celery.
This is so yummy, I take it to our 4H potlucks and the pot is empty when I leave. Very easy to make too!
This is really good, I take it to potlucks and it's always gone!