Here’s a new way to consume even more of our delicious sauerkraut! By the time you have mashed the potatoes, the heat level of the potatoes will have subsided enough that the active enzymes in our sauerkraut will not be affected, so you’re still getting all the benefit of the raw kraut. You can also combine the kraut with other mashed or puréed roots, or a combination. In order to maintain the integrity of the kraut, reheat any leftovers as gently as possible. As the recipe title mentions, this is awesome with our kim chee, too (coming in early January!).
2 lbs or so potatoes, peeled or not, cut into chunks if large
1 1/2 c sauerkraut or kim chee
extra-virgin olive oil or other vegetable oil, or butter, as needed
(salt and) black pepper, to taste
fresh or dried herbs or spices, optional
1. Put potatoes into a large saucepan and cover with cold water by a good inch or two. Bring to the boil and boil until tender.
2. Meanwhile, drain sauerkraut or kim chee in a fine meshed colander over a bowl. Reserved drained liquid.
3. Drain potatoes, reserving cooking water. Return potatoes to saucepan and put over low heat just long enough to dry potatoes some. Usually the heat of the pan is enough to accomplish this. Either mash potatoes in pan or transfer potatoes to a bowl and mash. Add some oil or butter and some of the reserved cooking water and/or the drained sauerkraut liquid to get a good, mashy consistency–or mash according to your preference. Add sauerkraut and stir to combine. Taste and add some salt if you think it’s needed and definitely some ground black pepper. If you like, toss in some fresh, chopped parsley or up to a teaspoon of some dried herb, such as dill, or spices, such as cumin or coriander or…