Ingredients
- 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
Kitchen equipment needed
- potato peeler
- large pan
- colander
- potato masher
- medium-sized skillet
- cutting board & chef’s knife
- wooden spoon
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 tastier and softer than regular sauerkraut, that’s why it’s very delicious to keep it raw.
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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