Creamy Amsterdam Mashed Potatoes With Sauerkraut
Creamy Dutch mashed potatoes with sauerkraut combine tender potatoes and savory kraut for a comforting, easy-to-make side dish.
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Instructions
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Start boiling water in a large pot with 1 1/2 teaspoons salt.
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Cook potato halves in the salted boiling water until tender, then drain and dry them thoroughly over heat.
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Rice the cooked potatoes into a bowl, then beat in 3 tablespoons butter and cream until creamy.
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In a separate saucepan, melt remaining butter and cook the onion over medium heat until soft, without browning.
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Stir in drained sauerkraut and water, then cover and simmer for 35 minutes, stirring occasionally and adding water if needed.
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Once the sauerkraut is tender and the water has cooked off, mix it thoroughly with the mashed potatoes.
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Season with salt and pepper as desired, and serve hot.