Mashed Potatoes
6 to 8 all-purpose potatoes, peeled and cut into 1-inch chunks
1 teaspoon of salt
Milk, approx. 1 cup, warmed
1/4 cup (1/2 stick) of butter
In an 8-quart Dutch oven, place potatoes and enough water to cover;
heat to boiling over high heat. Reduce heat to low, cover and simmer for
15 minutes until potatoes are fork-tender and drain. Return potatoes to
Dutch oven. Salt the potatoes and mash them with a potato masher
while adding warm milk and butter. Continue mashing to desired
consistency leaving some small lumps if desired.
Sauerkraut Topping
4 tablespoons of butter
1 medium onion, thinly sliced
1 16-ounce package of sauerkraut, rinsed and squeezed dry
1/2 can (6 ounces) of chicken broth
2 medium Golden Delicious apples, peeled, cored, and grated
A dash of caraway seeds
In 12-inch skillet, melt the butter over medium heat. Add the onion and
cook, stirring occasionally, until tender, about 15 minutes. Add the
sauerkraut, chicken broth, apple, and caraway seeds. Heat to boiling
over high heat, and then reduce heat to low. Cover and simmer about 40
minutes, until sauerkraut is tender. Serve the potatoes topped with the
sauerkraut mixture or serve them separately.
6 to 8 all-purpose potatoes, peeled and cut into 1-inch chunks
1 teaspoon of salt
Milk, approx. 1 cup, warmed
1/4 cup (1/2 stick) of butter
In an 8-quart Dutch oven, place potatoes and enough water to cover;
heat to boiling over high heat. Reduce heat to low, cover and simmer for
15 minutes until potatoes are fork-tender and drain. Return potatoes to
Dutch oven. Salt the potatoes and mash them with a potato masher
while adding warm milk and butter. Continue mashing to desired
consistency leaving some small lumps if desired.
Sauerkraut Topping
4 tablespoons of butter
1 medium onion, thinly sliced
1 16-ounce package of sauerkraut, rinsed and squeezed dry
1/2 can (6 ounces) of chicken broth
2 medium Golden Delicious apples, peeled, cored, and grated
A dash of caraway seeds
In 12-inch skillet, melt the butter over medium heat. Add the onion and
cook, stirring occasionally, until tender, about 15 minutes. Add the
sauerkraut, chicken broth, apple, and caraway seeds. Heat to boiling
over high heat, and then reduce heat to low. Cover and simmer about 40
minutes, until sauerkraut is tender. Serve the potatoes topped with the
sauerkraut mixture or serve them separately.
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| Mashed Potatoes with Sauerkraut Topping |