Kielbasa and Potatoes

I don’t know what else to call this dish that’s flattering. Potato mush? Delicious potato hug on a cold Winters’ night?

Name aside, it’s good.

gluten-free

Kielbasa and Potatoes

1 yellow onion, sliced thin

3-5 small yellow potatoes, cut into 1/3 inch chunks

Scant teaspoon oil

4 cloves garlic, chopped

1 c. vegetable stock (I used a mushroom onion variety)

2 Tbsp. mushroom powder

1 Tbsp. gravy granules (I used onion flavor)

1 Tbsp. grainy mustard (Maille FTW)

1 Tbsp. butter

Salt & pepper

Kielbasa (I air fried kielbasa links for 7 minutes in the air fryer and sliced on the bias to serve)

Slice the onions thinly and cut the potatoes into 1/3 inch chunks.

Preheat a large pan over medium-high. Add a scant teaspoon oil.

Add the onion and sauté until translucent.

Chop the garlic while the onions are going.

Add the potatoes and garlic with 1 cup stock.

Knock the heat back to medium and simmer 20 minutes or so until the potatoes are almost done and the liquid has mostly evaporated.

If your potatoes get too dry before they cook, add a little more stock or water.

Add the mushroom powder, gravy granules, grainy mustard, butter and a generous hit of salt & pepper. Cook, stirring frequently, until potatoes are fully done. I bashed some of my potatoes so the sauce would thicken a bit and they ended up kinda mashing. Delicious.

Taste and add a little more seasoning if necessary.

Serve with the sliced kielbasa.

Serves 2-3

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