Zesty Dutch Sauerkraut Mash

Ingredients

• 1 kg (2.2 lbs) potatoes, peeled and cut into chunks 1 kg (2.2 lbs) potatoes, peeled and cut into chunks
• 500 g (1.1 lbs) sauerkraut, drained 500 g (1.1 lbs) sauerkraut, drained
• 200 g (7 oz) smoked bacon, diced 200 g (7 oz) smoked bacon, diced
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 50 g (1.8 oz) butter 50 g (1.8 oz) butter
• 100 ml (3.4 fl oz) milk 100 ml (3.4 fl oz) milk

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 15g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until tender. Drain and return to the pot.
2. 2.
   In a separate pan, fry the diced bacon until crispy. Remove from the pan and set aside.
3. 3.
   In the same pan, add the sauerkraut and cook for a few minutes until heated through.
4. 4.
   Mash the potatoes with a potato masher or a fork until smooth.
5. 5.
   Add the sauerkraut, crispy bacon, nutmeg, butter, and milk to the mashed potatoes. Mix well to combine.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Heat the mixture over low heat, stirring occasionally, until heated through.
8. 8.
   Serve the Zesty Dutch Sauerkraut Mash hot, garnished with additional crispy bacon if desired.

Treat your ingredients with care...

• Potatoes — Use starchy potatoes like Russet or Yukon Gold for the creamiest texture.
• Sauerkraut — Rinse the sauerkraut before using to reduce its sourness if desired.
• Bacon — Opt for thick-cut bacon for a meatier texture.
• Nutmeg — Use freshly grated nutmeg for the best flavor.
• Butter — Use unsalted butter to control the saltiness of the dish.

Tips & Tricks

• For a vegetarian version, omit the bacon and add some smoked paprika for a smoky flavor.
• Serve the Zesty Dutch Sauerkraut Mash with a dollop of sour cream or a sprinkle of fresh parsley for added freshness.
• Leftovers can be reheated in a pan with a little butter for a delicious next-day meal.
• Experiment with different types of sauerkraut, such as red cabbage sauerkraut, for a colorful twist.
• Add a splash of white wine or apple cider vinegar to the sauerkraut while cooking for an extra tangy flavor.

Serving advice

Serve the Zesty Dutch Sauerkraut Mash as a main course, accompanied by a side of Dutch smoked sausage (rookworst) and a simple green salad. It is also delicious on its own, topped with crispy bacon bits for added crunch.

Presentation advice

Present the Zesty Dutch Sauerkraut Mash in a large serving dish, garnished with a sprinkle of fresh parsley or chives. The vibrant colors of the sauerkraut and the crispy bacon will make the dish visually appealing.