This sauerkraut mash is a delicious Dutch classic! Creamy mashed potatoes with tangy sauerkraut, sweet apples, and bacon bits. This is the ultimate winter treat.
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Eve’s Tip
To take this delicious, hearty mash to the next level you should definitely try making your own sauerkraut! Because homemade, is always better if you ask me 😉 .
Dutch Sauerkraut Mash Ingredients
To make this amazing sauerkraut mash you need the following ingredients:
- Potatoes, I would recommend Russet potatoes, their high starch content make for the perfect creamy and light mash.
- Créme fraîche and grated cheese, my secret ingredients for any good mashed potato recipe!
- Sauerkraut, the star of the show! I love making my own sauerkraut.
- Flavorings, I add onion, bacon and apple to make this sauerkraut mash bursting with flavor and textures.
Stamppot with Sauerkraut
I love sauerkraut! I especially enjoy eating it in the winter, and I think it’s best when I make it myself. But of course, you can also use store-bought sauerkraut, it’s definitely easier that way. With this recipe, you’ll make an incredibly delicious, classic Dutch sauerkraut mash.
Looking for more delicious dishes to make with sauerkraut? This sauerkraut casserole is a little different and so tasty!
Sauerkraut Mash with Apple
Making sauerkraut stamppot is very simple. It’s all about getting the right ratio of potatoes to sauerkraut. I went with a 1:2 ratio, so 1 kg/2,2 lb of potatoes and 500 gr/1,1 lb of sauerkraut. Want a milder flavor? Then you can add a little less sauerkraut or rinse the sauerkraut under cold water before adding it to the potatoes.
The Basics of a Dutch Sauerkraut Mash
The basics of sauerkraut mash are very simple: boil the potatoes, heat the sauerkraut along with them, and mash everything together. But of course, you can season it to your liking. For example, I like to add a bit of crème fraîche to the mash to make it nice and creamy. For a slightly spicier version, you can also stir a spoonful of mustard into the mash.
Try out some of my other mash recipes:
- Leek Mashed Potatoes
- Green Bean Mash
- Potato and Cabbage Mash
- Sweet Potato Mash
- Creamy Spinach Mashed Potatoes
FAQ Zuurkoolstamppot (Dutch Sauerkraut Mash)
Can I make this dish ahead of time?
Yes, you can make the stamppot ahead of time and store it in the refrigerator. Gently reheat it in a pan or the microwave, adding a splash of water or milk if needed to make it creamy again.
Can I freeze leftovers?
Yes, sauerkraut stamppot freezes very well. Divide the mash into portions and store them in an airtight container or bag. Let the stamppot thaw slowly in the refrigerator before reheating it.
What’s the best way to reheat the mash?
You can easily reheat the mash in the microwave, but it tastes best when sautéed in a pan with a little butter. My father always ate it on a roll with a dab of mustard, but even without a roll, sautéed sauerkraut mash is very tasty.
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Ingredients
- 1 kg floury potatoes (peeled and cut into equal-sized pieces)
- 150 gram bacon strips
- 1 onion (chopped)
- 500 gram sauerkraut (drained)
- 1 apple (diced into small cubes)
- 200 gram crème fraîche
- 150 gram aged cheese (grated)
- Butter (salt and pepper to taste)
Equipment
- Large pot
- Skillet
- Potato masher
INSTRUCTIONS (how to make this recipe):
- Boil the potatoes in a large pot of water with a pinch of salt until tender, about 15-20 minutes.
- Meanwhile, fry the bacon strips in a skillet until crispy. Drain them on a paper towel.
- In the same skillet, melt a generous knob of butter and sautée the onion until translucent. Then add the diced apple and sauerkraut. Cook everything together for a few minutes.
- Drain the potatoes and mash them with a potato masher. While mashing, stir in the crème fraîche to create a creamy mash.
- Mix the bacon bits, the sautéed sauerkraut with apple and onion, and the grated aged cheese into the mashed potatoes. Season to taste with salt and pepper.
- Serve the sauerkraut mash immediately. Delicious with smoked sausage. Enjoy your meal!
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