CREAMY AMSTERDAM MASHED POTATOES WITH SAUERKRAUT
Steps:
- In a large saucepan or stockpot, bring enough water to cover the potatoes to a boil. Add 1 1/2 teaspoons 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, if desired, and serve the potato-kraut very hot.
Nutrition Facts : Calories 314 kcal, Carbohydrate 37 g, Cholesterol 48 mg, Fiber 6 g, Protein 5 g, SaturatedFat 11 g, Sodium 1052 mg, Sugar 4 g, Fat 17 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
LEPERICE (MASHED POTATOES WITH SAUERKRAUT)
Make and share this Leperice (Mashed Potatoes With Sauerkraut) recipe from Food.com.
Provided by Member 610488
Categories Potato
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Peel potatoes and boil in salted water along with cumin seeds.
- Drain and mash potatoes along with cumin seeds. Set aside.
- Cook sauerkraut seperately until sauerkraut is boiling. Drain.
- Cook bacon until brown. Drain reserving 1/2 cup bacon fat.
- Mix potatoes and sauerkraut with milk. Pour bacon and fat over or mix them in, which ever is prefered.
- Serve with roast pork or any smoked meats.
Nutrition Facts : Calories 605.8, Fat 43.1, SaturatedFat 14.8, Cholesterol 68.6, Sodium 1857.2, Carbohydrate 38.7, Fiber 6.3, Sugar 3, Protein 16.7
SAUERKRAUT MASHED POTATOES
Even people who claim not to like sauerkraut will enjoy this tangy side dish from Betsy Esley of Three Mile Bay in New York. She uses handy convenience products to make it as quick and easy as it is delicious. "It's also especially good served with ham or any pork dish," Betsy adds. "And the flavor is even better the next day-if you're lucky enough to have leftovers!"
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a small skillet coated with cooking spray, cook onion over medium heat until tender. Stir sauerkraut into potatoes; sprinkle with onion and bacon.
Nutrition Facts : Calories 266 calories, Fat 13g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 828mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
DAR'S SUPER SAVORY SAUERKRAUT POTATO BAKE
This dish has some of the flavors that I miss from my childhood in Germany. It is comfort food with a capital 'C.' I like to pair it with my own pork schnitzel or with baked chicken for a hearty dinner. This dish also includes a recipe for a creamy sauce that I use both in pot pies and as a substitute for condensed soups in many recipes. 'Guten Appetit!'
Provided by daplo
Categories Side Dish Vegetables
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk the flour, bouillon granules, water, and milk together in a medium saucepan; bring to a boil until thick, 1 to 2 minutes, whisking continuously. Remove from heat and stir the sour cream into the flour mixture; set aside to cool.
- Combine the onion, Cheddar cheese, sauerkraut, salt, pepper, and caraway seeds in a large mixing bowl. Stir the sour cream sauce and the melted butter into the sauerkraut mixture; fold the hash brown potatoes into the mixture. Pour into the prepared baking dish. Use a spatula to flatten into an even layer.
- Bake in the preheated oven until the potatoes are tender and the top is brown and bubbly, 60 to 70 minutes.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 31.3 g, Cholesterol 42.6 mg, Fat 23.6 g, Fiber 2.6 g, Protein 10 g, SaturatedFat 12.8 g, Sodium 681 mg, Sugar 3 g
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