Side Dishes
This mashed potatoes and sauerkraut recipe transforms a classic side into a flavor-packed centerpiece that balances creamy comfort with tangy crunch. The secret lies in caramelizing the sauerkraut until it develops deep, caramelized edges while keeping the mash velvety smooth with just the right amount of garlic and butter.
I developed this recipe after realizing how often sauerkraut gets overlooked—until you learn to cook it properly, that is.
The beauty of this dish is its versatility—whether you're serving it as a holiday centerpiece or a weeknight dinner, the combination of rich mashed potatoes and sweet-tangy sauerkraut creates harmony in every bite.
The potatoes get their signature texture from proper mashing technique (no lumps!), while the sauerkraut gains depth from a quick sauté in olive oil and a pinch of sugar. It’s a dish that feels both rustic and refined, all while keeping prep simple.
What you’ll end up with is a plate that’s impossible to resist: golden, buttery mashed potatoes piled high alongside crisp-edged sauerkraut that’s sweetened just enough to complement the creaminess. The contrast in textures—smooth versus crunchy—and flavors—rich versus tangy—makes this dish unforgettable. Ready to elevate your meal game? Let’s get started.
This recipe works equally well as a standalone dish or paired with roasted meats, smoked fish, or even grilled vegetables. The sauerkraut can be made ahead and reheated, while the mashed potatoes stay fresh for up to two days in the fridge.
Perfect for meal prep or last-minute gatherings, this combination proves that sides can be just as impressive as the main event.
Ingredients for mashed potatoes and sauerkraut
Twelve ingredients crafting a symphony of creamy richness and tangy depth for this elevated side dish masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Yukon gold for creamier texture |
| Unsalted Butter 🧈 | ¾ cup | European-style preferred for flavor |
| Heavy Cream 🥛 | ½ cup | Full-fat for optimal richness |
| Sauerkraut 🥬 | 2 cups | Unopened jar preferred for tang |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For caramelizing sauerkraut |
| Granulated Sugar 🍯 | 1 tbsp | Balances sauerkraut acidity |
| Garlic Cloves 🧄 | 3 cloves | Freshly minced for aromatic depth |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste for seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Enhances overall flavor profile |
| Fresh Thyme Leaves 🌿 | 1 tsp | Dried works at half quantity |
| Apple Cider Vinegar 🍎 | 1 tsp | Brightens sauerkraut flavor |
| Fresh Chives 🌱 | 2 tbsp | Chopped for garnish presentation |
The potatoes are the foundation—Russet delivers fluffy texture while Yukon Gold adds natural creaminess. For optimal results, source organic potatoes from Whole Foods Market or your local farmers' market during peak season (late summer to early fall). The European-style unsalted butter, like Plugrá or Kerrygold, provides superior flavor depth compared to standard American brands. Fresh garlic cloves should be firm with no green shoots—Lily's Kitchen brand is consistently reliable for consistent quality. Sauerkraut selection is critical: Bubbies or Rehrl brands offer superior fermentation quality for this application.
No European butter? Land O'Lakes unsalted works in a pinch, though flavor will be less complex. Sauerkraut too sour? Add an extra 0.5 tbsp sugar or splash of apple cider vinegar to balance. Substituting heavy cream? Full-fat Greek yogurt at the same quantity delivers similar tanginess. For the thyme, fresh is non-negotiable—dried simply can't replicate the bright, herbal notes. The chives can be omitted if unavailable, but their mild onion flavor beautifully complements the dish. All ingredients should be at room temperature before combining to ensure proper emulsification of the mashed potatoes.
Freshly prepared sauerkraut can be refrigerated for up to 5 days in an airtight container, though flavor intensifies after 24 hours. The mashed potatoes should be reheated gently in a dry skillet over low heat to maintain their velvety texture. For optimal meal prep, assemble components separately and combine just before serving. Both components freeze exceptionally well—sauerkraut for 3 months and mashed potatoes for 2 months—though texture may slightly degrade. When reheating from frozen, add an extra 1 tbsp butter to maintain moisture.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this—just boil the potatoes, mash them right in the pot, then fold in the sauerkraut and cream. No extra bowls, no fuss, and honestly? That’s half the battle won before you even taste it.
- Tangy Creamy Dream: The sauerkraut’s sharp bite cuts through the buttery richness of the potatoes and heavy cream like a perfect contrast. Drizzle that olive oil at the end? Absolute magic—smooth, bright, and impossible to resist.
- Leftover Hero: This dish begs to be made ahead. The flavors deepen overnight, and reheating is a breeze—just a splash of cream to loosen it up. My go-to for lazy Sundays or when I’m too tired to cook but still want something special.
- Budget Breakthrough: Russets and sauerkraut are cheap, and you’ll use very little butter and cream to make it feel luxurious. I’ve fed four people for under $10 with this—plus, the sauerkraut lasts forever, so it’s always on hand for next time.
Step-by-step instructions for creamy mashed potatoes with sauerkraut topping
This method delivers velvety mashed potatoes with a perfectly balanced sauerkraut topping that cuts through the richness.
Prepare and Boil the Potatoes
Peel the 2.5 lb russet potatoes and cut them into even 2-inch chunks for consistent cooking. Place them in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp diamond crystal kosher salt to the water and bring to a boil over medium-high heat. Once boiling, reduce to a gentle simmer.
Cook the potatoes for 15-20 minutes until they're fork-tender with a slight resistance in the center. The key is achieving perfectly cooked potatoes that will mash to silky smoothness without turning gluey. Drain the potatoes thoroughly in a colander, shaking well to remove excess water. This step is critical—any remaining moisture will dilute your butter and cream later.
Mash the Potatoes to Perfection
Return the drained potatoes to the now-empty pot and place it over low heat. Add the 0.75 cup unsalted butter and 0.5 cup heavy cream, then begin mashing with a potato masher or ricer. I prefer using a ricer for its ability to create ultra-smooth mashed potatoes without developing lumps.
As you mash, stir frequently to incorporate the butter and cream evenly. The mixture should be creamy and light, with the butter melting completely into the potatoes. If it's too thick, add 1-2 tablespoons of the potato cooking water at a time until you reach your desired consistency. Taste and adjust seasoning with additional salt if needed—remember, the sauerkraut topping will add more flavor later.
Caramelize the Sauerkraut Topping
While the mashed potatoes rest, heat 1 tbsp extra-virgin olive oil in a large skillet over medium heat. Add the 2 cups sauerkraut and cook for 5-7 minutes, stirring occasionally, until it begins to soften and release its juices. The color should deepen slightly as the natural sugars caramelize.
Add the 3 minced garlic cloves, 1 tbsp granulated sugar, 1 tsp fresh thyme leaves, and 1 tsp apple cider vinegar. Cook for another 2-3 minutes until the garlic is fragrant and the mixture has reduced slightly. The sugar helps balance the sauerkraut's acidity while the vinegar brightens the flavors. Remove from heat and let cool slightly before serving.
Assemble and Garnish
Transfer the mashed potatoes to a serving dish and create a well in the center. Spoon the caramelized sauerkraut mixture into the well, spreading it evenly across the surface. The contrast between the creamy potatoes and tangy sauerkraut creates a perfect flavor balance.
Garnish with 0.5 tsp freshly ground black pepper and the 2 tbsp chopped fresh chives. The chives add a fresh, bright note that complements the rich mashed potatoes. Serve immediately while the potatoes are hot and the sauerkraut topping is still vibrant. This dish tastes even better the next day as the flavors meld together!
Pro Tips For Making Mashed Potatoes And Sauerkraut
- Boil Potatoes Whole: I learned this the hard way—cutting Russets before boiling turns them gluey. Keep them whole until tender, then drain and let them steam-dry in the pot for 2 minutes. This step guarantees fluffy mash instead of sad, gummy lumps.
- Rinse Sauerkraut Well: That fermented brine is salty and sour. Drain the kraut into a colander and rinse it under cold water for at least 30 seconds—this cuts the acidity and balances the dish. (Yes, even if it sounds like you’re wasting time.)
- Heat Butter Slowly: Melt the unsalted butter over medium-low heat until it’s foamy but not browned. If you rush it, the butter burns and gives the mash a bitter edge. Patience here makes the difference between creamy and off-putting.
- Mix Kraut Last: Fold the drained sauerkraut into the mashed potatoes just before serving—this keeps it crisp and bright, not soggy. Add it too early, and you’ll end up with a mushy side instead of the tangy contrast you’re after.
Common mistakes when making great mashed potatoes and sauerkraut
Overcooking the Potatoes
One of the biggest mistakes is boiling potatoes until they're mushy rather than fork-tender. When potatoes break apart easily but still have a slight bite, they'll mash perfectly.
Overcooked potatoes release excess starch, creating a gluey mess. I've learned to test doneness by piercing with a fork—it should slide in with slight resistance. 🥔
Skipping Drainage Time
Rushing to mash potatoes without proper drainage is a recipe for disaster. After boiling, let them sit in the colander for 1-2 minutes to evaporate excess moisture. This ensures your mash stays light and fluffy instead of watery. I've made this mistake too many times—trust me, patience pays off here.
Incorrect Sauerkraut Cooking
Undercooking the sauerkraut leaves it too acidic and unappetizing, while overcooking turns it into a mushy, flavorless pile. Aim for 5-7 minutes of sautéing until it softens but still maintains texture. The key is watching for color changes—when it deepens slightly, you're on the right track. 🥬
Balancing Flavors Wrong
Adding too much sugar to the sauerkraut can make it taste overly sweet, while skipping it leaves the dish too tangy. Start with 1 tbsp sugar and adjust to taste—remember, the mashed potatoes already have salt.
I recommend tasting the sauerkraut before serving to ensure perfect balance between sweet and tangy.
Using Low-Quality Butter
Substituting regular butter for European-style varieties like Kerrygold or Plugrá results in a less flavorful mash. The higher fat content and richer taste make all the difference. If you must use regular butter, add an extra 1 tbsp to compensate for the lower quality. Your taste buds will thank you.
Ignoring Resting Time
Serving mashed potatoes immediately after mashing means missing out on their full potential. Let them rest for 5-10 minutes before serving to allow flavors to meld. This simple step transforms a good mash into an exceptional one.
I've learned this the hard way—hot, freshly mashed potatoes just don't taste the same after resting! 💫
Nutrition facts
Frequently asked questions
Can I use sweet potatoes instead of russets?
Sweet potatoes work beautifully but require a different approach. They need 10-15 minutes longer to cook and should be mashed with a bit more cream (try 1/4 cup extra) to compensate for their natural moisture. The texture will be slightly denser and more vibrant orange—perfect for a colorful twist!
How do I make this dish dairy-free?
Replace butter with vegan butter or coconut oil (same quantity) and swap heavy cream for full-fat coconut milk. For extra richness, add 2 tbsp olive oil to the mash. The sauerkraut caramelization stays the same—just use olive oil instead of butter for cooking.
Can I prepare the sauerkraut ahead of time?
Cooked sauerkraut actually tastes better the next day as flavors develop. Store in an airtight container in the fridge for up to 5 days. Reheat gently in a skillet with 1 tsp olive oil over medium heat for 3-4 minutes to restore crisp edges. This makes meal prep a breeze!
What's the best way to reheat leftover mashed potatoes?
For perfect texture, transfer to a dry skillet over low heat and stir frequently with a silicone spatula. Add 1 tbsp butter per cup of potatoes to prevent drying. If using microwave, cover loosely and heat in 30-second bursts, stirring between each. Never add water—it ruins the velvety consistency!
Can I add other toppings besides chives?
Endless possibilities! Try crispy fried onions, caramelized shallots, or even crumbled bacon. For a herby twist, add chopped dill or parsley. The key is balancing textures—keep one crispy element (like fried onions) to contrast the creamy mash. Just don't overpower the sauerkraut's tangy flavor!