Amsterdam Mashed Potatoes
January 8, 2015
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While casting about for something to do with the pound or so of left over sauerkraut in my refrigerator I came across this recipe. I am not sure what, if anything, it has to do with Amsterdam although it is similar to Boerenkool Stampott—mashed potatoes with kale—which does seem to be typically Dutch. If this seems like rather a lot of heavy cream and butter you can substitute non-fat for some or all of the cream and reduce the amount of butter. If you do, consider compensating by adding a bit of chopped bacon which goes especially well with sauerkraut. Serve this with sausage or pork chops.
Potatoes 1 kilogram (2 pounds), about 6 medium, peeled and halved
Unsalted butter 70 grams (5 Tablespoons)
Heavy cream (36%) 125 milliliters (½ cup)
Onion, minced 100 grams (1 medium)
Sauerkraut 500 grams (1 pound)
Water 1 cup
Salt and pepper To taste
Cook the potatoes in salted boiling water until tender. Drain well then return to low heat to dry well, being careful not to burn. Put the potatoes through a ricer into a bowl. Beat in 3 tablespoons of the butter and enough of the cream to make the potatoes creamy and fluffy.
In a saucepan, over medium heat, melt the remaining butter and cook the onion until soft. Do not brown. Blend in the sauerkraut and water. Cover and simmer 35 minutes, stirring occasionally so the sauerkraut does not burn, adding small amounts of water if necessary.
When all the water has cooked off and the sauerkraut is tender, fold it into the mashed potatoes. Season with salt and pepper. Warm over low heat if necessary.