Ingredients:
- 6 medium potatoes, peeled and halved
- 1 1/2 tsp. kosher or sea salt
- 5 Tbs. unsalted butter
- 1/2 cup milk kefir
- 1 medium onion, minced
- 1 lb. sauerkraut
- 1/2 cup sauerkraut juice
- 1/2 cup water
- Pinch salt and pepper, to taste
- 1/4 cup chopped parsley (optional)
- 2-3 grilled sausages (optional)
Instructions:
- In a large stockpot, bring enough to boil to cover the potatoes. Add salt.
- Cook potato halves in boiling water until tender, approximately 7-9 minutes.
- Drain and dry well with a tea towel.
- Place potatoes in a large bowl and mash them (a ricer works great but use what you have). Add 3 tablespoons of the butter and enough of the milk kefir to make them creamy and fluffy.
- In a saucepan, melt the remaining 2 tablespoons of butter and cook the minced onion until soft.
- Blend in the sauerkraut and juice. Cover and simmer about 35 minutes, stirring occasionally so the kraut does not burn. Add water slowly if necessary.
- When the water and juice has cooked off and the kraut is tender, blend well with the mashed potatoes.
- Season with salt and pepper and serve hot. Sprinkle with parsley, if desired.
Recipe Notes
- Traditionally, this dish is served with a bratwurst or similar sausage, so add a grilled link if desired.
- If you do not have a ricer, simply mash and whip the potatoes with a fork or large wooden/metal spoon until no lumps remain.
- If you do not have prepared milk kefir, heavy cream or sour cream are good substitutes. Enjoy!
- Feel free to add the sauerkraut and juice at the end to preserve the probiotics if you’d prefer.
