Zuurkoolstamp (Mashed Potato W/Saurkraut)

1. 1

   Peel the potatoes and cut into similarly sized pieces for even cooking. In a large soup pot, boil the potatoes for 20 minutes in salted water.

2. 2

   Fry the bacon in a frying pan, until just crispy. Drain on kitchen paper.

3. 3

   Add the sauerkraut to the bacon fat and allow to warm through.

4. 4

   Warm milk in a small saucepan.

5. 5

   Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the boiled milk and butter. Season to taste.

6. 6

   Mix the sauerkraut through the mashed potato. Crumble the bacon and finely chopped celery leaves over the dish, mix again, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.