|Nutritional Guidelines (per serving)|
|Servings: 6 portions (6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 6g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The typical creamy American-style mashed potato side dish gets a tangy upgrade with the addition of sauerkraut and sautéed onions in this Dutch mashed potato recipe. Though it may seem like an unlikely combination, potatoes and sauerkraut are served together all over Europe, from the Netherlands to Germany to Poland.
It's not hard to find this delicious combination prepared in a variety of ways. There are plenty of traditional recipes for fried potatoes and sauerkraut, roasted potatoes and sauerkraut, and even potato and sauerkraut pie.
This recipe was first published in the aptly named cookbook, "Meat and Potatoes" by the husband and wife team Maria Luisa Scott and Jack Denton Scott. In it, mashed potatoes are whipped with heavy cream and blended with canned sauerkraut. Traditionally, it is served with browned bratwurst, though you can serve it alongside your favorite meat dish. It works well with everything from meatloaf to chicken.
- 6 medium potatoes (about 2 pounds, peeled and halved)
- 1 1/2 teaspoons salt
- 5 tablespoons butter (unsalted, divided)
- 1/2 cup heavy cream (approximately)
- 1 medium onion (minced)
- 1 (1 pound) can sauerkraut (well drained)
- 1 cup of water
- Optional: salt (to taste)
- Optional: black pepper (freshly ground, to taste)
In a large saucepan or stockpot, bring enough water to cover the potatoes to a boil. Add salt to the boiling water.
Cook the potato halves in boiling water until tender. Drain well, return to heat, and dry well, being careful not to burn them.
Put the potatoes through a ricer and into a bowl. Beat in 3 tablespoons of butter and enough of the cream to make the potatoes creamy and fluffy.
In a saucepan, melt the remaining butter and cook the onion over medium heat until soft. Do not brown.
Blend in the drained sauerkraut and water. Cover and simmer 35 minutes, stirring occasionally so the sauerkraut does not burn. Add small amounts of water if necessary.
When all the water has cooked off and the sauerkraut is tender, blend the sauerkraut well with the mashed potatoes.
Season with salt and pepper and serve the potato-kraut very hot.
Is a Ricer Required?
Using a ricer is one way to guarantee completely smooth homemade mashed potatoes. A ricer works much like a giant garlic press. You press boiled potato chunks into small rice-sized pieces that are easy to whip into a creamy consistency.
It's true that some mashed potato connoisseurs prefer to experience the lumps of homemade potatoes mashed with care. However, this particular recipe perfectly balances the crunch of the sauerkraut with the smoothest, creamiest mashed potatoes possible.
If you do not have a ricer, simply mash and whip the potatoes until no lumps remain.
Recipe Source: "Meat and Potatoes: The Essential Cookbook" by Maria Luisa Scott and Jack Denton Scott (Galahad Books). Reprinted with permission.