This is an awesome recipe for make-ahead mashed potatoes! I think that some of the cooks who gave this low reviews miss the point - this recipe and preparation aren't supposed to save you time. You do still have to peel, boil, mash, etc.... The point is: You don't have the last minute rush trying to make the mashed potatoes just when everything else is ready. You don't have to worry that your potatoes are ready too early when other things are still cooking, and might get cold before you put them on the table. You don't have to worry that you put your potatoes on a burner "just to keep them warm" and they end up scorching by accident. You can make these and take to a friend's or a potluck, and no matter what else is cooking, all you need is a little bit of counter space and a plug in. Plus, these are just really super tasty. I love my own traditional butter and milk mashed potatoes too, but this recipe is a close second... maybe tied since it is so nice to be able to make them ahead of time. I took the suggestions to use a cloth towel in between crock and lid while cooking (also used when the crock was in the fridge overnight, before cooking). When I was mashing everything I was a bit worried because it was very runny... it didn't stay that way. I didn't add butter after cooking, because I thought they were rich enough, and didn't want to make them runny again. Everyone loved them, and I will definitely make again.

Reviewed On: Nov. 27, 2009

I had leftover browned sausage from the broccoli/sausage pasta dish I made the night before, so I gave this recipe a try. These were pretty good - messy, but good! I added a handful of fresh baby spinach leaves to add some green - I bet cilantro would be a good addition as well. I served with sour cream, but the salsa didn't sound right to me, combining with the bbq sauce. A tasty variation on the usual quesadilla-thanks for the recipe!

Reviewed On: Aug. 9, 2009

This was so good and so easy! I make some kind of pasta w/veggies at least 2x a week, and the sausage in this added that extra "yum" factor sometimes missing from my vegetarian meals. I wish I could have used cavatelli, but my store didn't have it, so I used penne. Also used fresh steamed broccoli, instead of boiling frozen in with the pasta. I don't use crushed red pepper often and the last time I used as instructed in a different recipe it was way too hot, so I was a little hesitant, but the heat level here (with regular italian sausage, not spicy) was just right. I was also extra generous with the fresh grated parmesan. Will definitely make this one again. Thanks!

Reviewed On: Aug. 8, 2009