Creamy Amsterdam Mashed Potatoes With Sauerkraut Food

CREAMY AMSTERDAM MASHED POTATOES WITH SAUERKRAUT

Steps:

• In a large saucepan or stockpot, bring enough water to cover the potatoes to a boil. Add 1 1/2 teaspoons salt to the boiling water.
• Cook the potato halves in boiling water until tender. Drain well, return to heat, and dry well, being careful not to burn them.
• Put the potatoes through a ricer and into a bowl. Beat in 3 tablespoons of butter and enough of the cream to make the potatoes creamy and fluffy.
• In a saucepan, melt the remaining butter and cook the onion over medium heat until soft. Do not brown.
• Blend in the drained sauerkraut and water. Cover and simmer 35 minutes, stirring occasionally so the sauerkraut does not burn. Add small amounts of water if necessary.
• When all the water has cooked off and the sauerkraut is tender, blend the sauerkraut well with the mashed potatoes.
• Season with salt and pepper, if desired, and serve the potato-kraut very hot.

SAUERKRAUT MASHED POTATOES

Steps:

• In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a small skillet coated with cooking spray, cook onion over medium heat until tender. Stir sauerkraut into potatoes; sprinkle with onion and bacon.

AMSTERDAM MASHED POTATOES

Steps:

• saute onion in butter
• add sauerkraut you can drain it ,if thats what you do.
• saute until onion light gold
• add water.
• bring to a boil
• add potatoes.
• mix in cream to desired thickness.