Ingredients
6 medium-sized potatoes (about 2 pounds), peeled and halved
1-1/2 tsp salt
5 Tbsp unsalted butter
1/2 cup heavy cream, approximately
1 medium-sized onion, minced
1 (1-pound) can sauerkraut, well drained
1 cup water
Salt and freshly ground black pepper to taste
Instructions
Cook the potatoes in boiling water until tender with the 1-1/2 teaspoons salt added. Drain well, return to heat, and dry well, being careful not to burn. Put the potatoes through a ricer into a bowl. Beat in 3 tablespoons 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 doesn't burn, adding small amounts of water if necessary. When all the water has cooked off and the sauerkraut is tender, blend it well with the mashed potatoes. Season with salt and pepper, and serve the potato-kraut very hot.
Yield: 6 servings
Credits
Recipe from: Meat and Potatoes : The Essential Cookbook by Maria Luisa Scott and Jack Denton Scott (Galahad Books)
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