Dutch Red Sauerkraut Potato Mash


This Dutch red sauerkraut potato mash can be served all year round. Made with crunchy apples and sauerkraut and extra delicious with a hint of mustard.

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Dutch red sauerkraut potato mash
Veronique van Ohmydish

Made by Véronique

Published at 2020-05-21, this recipe is for 4 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 12-01-2022

40 minutes 4 people Main course
Dutch red sauerkraut potato mash


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  • 1 kg floury potatoes
  • 400 gram red sauerkraut
  • 2 apples
  • 150 gram smoked bacon lardons
  • 1 large teaspoon mustard (or more if you're using a less strong mustard)
  • 1 large knob of butter
  • 1 large dash of milk
  • pepper and salt to taste
Dutch red sauerkraut potato mash ingredients
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Kitchen equipment

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  • potato peeler
  • large pan
  • colander
  • potato masher
  • medium-sized skillet
  • cutting board & chef's knife
  • wooden spoon

Dutch Red Sauerkraut Potato Mash

40 minutes 4 people Main course

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Preparation -- 25 minutes

Peel the potatoes and chop them into chunks. Boil the potatoes for about 20 minutes, exact cooking time depends on the size of the chunks. Drain the sauerkraut to remove the liquid from the package.

You can cook the sauerkraut for about 10 minutes along with the potatoes, or stir it in raw after draining the potatoes.

This red sauerkraut is way tastier and softer than regular sauerkraut, that's why it's very delicious to keep it raw.  

Dutch red sauerkraut potato mash
Dutch red sauerkraut potato mash

Finishing the Dutch red sauerkraut potato mash -- 15 minutes

Add the bacon lardons to a skillet and cook them until they're beautiful golden and crispy. Peel the apples, remove the core and chop them into not too large or small cubes. Drain the potatoes, and sauerkraut, and transfer them back into the large pan.

Use a potato masher to mash them and add a large knob of butter and a large dash of milk to create a smooth mash. You can add as much or as little as you'd like.

Stir in the bacon and apple cubes and season with mustard, pepper and salt. Be careful with the salt, because the bacon is already salty.

Serve with some more mustard or piccalilli and maybe a Dutch rookworst or other meat of your choice, enjoy!

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