Entree: Netherlands – Holland / Amsterdam – Zuurkoolstamppot (Mashed potatoes blended with tart sauerkraut, usually served with smoked sausage or bacon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2.5 lb (1.1 kg) starchy potatoes, peeled and cut into chunks
- 24 oz (680 g) sauerkraut, drained and lightly rinsed if very salty
- 1 smoked Dutch sausage (rookworst), approx. 14 oz (400 g)
- 4 oz (115 g) bacon, diced
- 3 tbsp (45 g) unsalted butter
- 1/2 cup (120 ml) whole milk
- 1 medium onion, sliced (approx. 120 g)
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) Dijon mustard
- 1/2 tsp (3 g) coarse salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Pinch of ground nutmeg

Instructions

1. Place the potatoes in a large pot, cover with cold water, add 1/2 tsp (3 g) salt, bring to a boil, and simmer until very tender, about 15–20 minutes.
2. While potatoes cook, heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add diced bacon and cook until fat renders and edges are crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving fat in the pan.
3. Add sliced onion to the bacon fat and sauté until soft and translucent, about 6 minutes. Add the sauerkraut and cook together for 5 minutes to warm and marry flavors; reduce heat and keep warm.
4. In a separate small saucepan gently heat the milk with 1 tbsp (15 g) butter until warm but not boiling.
5. Drain the potatoes well, return to the pot, and mash with remaining 2 tbsp (30 g) butter. Gradually add warm milk until the mash reaches a creamy consistency.
6. Fold the sauerkraut and half the crispy bacon into the mashed potatoes. Stir in Dijon mustard, nutmeg, and season to taste with salt and pepper.
7. Warm the rookworst according to package instructions (simmer or bake) until heated through, about 10–15 minutes. Slice the sausage.
8. Serve the stamppot hot, topped with remaining bacon and slices of rookworst.