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Mashed Potatoes with Sauerkraut

The brilliant combination of mashed potatoes and sauerkraut was brought to my attention by my friend Jess Murnane (you can watch her interview here!), who tells me that she eats a version of this dish on a weekly basis. She encouraged me to try it out for myself, and when I looked it up online, found out that it’s actually a very famous Dutch dish called Zuurkoolstamppot! Silky mashed potatoes with hints of tang and crunch brought on by the sauerkraut is truly *genius* and particularly perfect for people who think plain old mashed potatoes are boring (…me).

I didn’t peel my potatoes here because there are so many nutrients in the skin, but you do you. I find that they blend in with the texture of the sauerkraut anyway.

You can easily make this dish vegan by using your favourite plant-based butter alternative. And please use the amount indicated as a jumping off point – if you want to add more butter, just go for it!

This is particularly delicious with my Shiitake Miso Gravy.

Mashed Potatoes with Sauerkraut (Zuurkoolstamppot)


  • 1.5 lb russet potatoes preferably organic
  • 1.5 lb yukon gold potatoes preferably organic
  • 2 tsp. fine sea salt
  • 4 Tbsp. salted butter preferably organic or pastured
  • 1 clove garlic finely minced
  • 2 Tbsp. nutritional yeast
  • ½ lb / 225g / 1 cup packed sauerkraut drained
  • 1 oz. / 25g chives finely diced
  • freshly cracked black pepper to taste
  • 1 ½ tsp. flaky salt such as Maldon, or more to taste


  • Scrub your potatoes well, and remove any dark spots. Cut them into chunks, roughly the same size. Set aside.
  • Bring a large pot of water to boil. Add the fine salt and potatoes, and cook until the potatoes are tender, about 12-15 minutes. Drain well, return them to the heat, and let any residual water evaporate off for 2-4 minutes or so. Remove from heat.
  • Use a ricer or potato masher to mash the potatoes to the consistency you like. Add butter, garlic and nutritional yeast, and mix well.
  • Fold in the sauerkraut, chives, pepper, and season with flaky salt, adding more to suit your taste. Say thank you and enjoy.


Serves 8-10