Mashed Potatoes with Sauerkraut (Zuurkoolstamppot)
Ingredients
- 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
Directions
- 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.
Notes
Serves 8-10
