Mashed Potato Bowl with Sauerkraut and Bacon
Why this recipe works
- Creamy base, savoury topping: Smooth, buttery mash provides a soft base for the chewy sauerkraut, browned bacon and tender onion.
- Sharpness balances richness: Sauerkraut cuts through the butter, milk and rendered bacon fat, keeping the bowl hearty without feeling heavy.
- Classic savoury depth: Onion, bacon and caraway build a warm, aromatic topping that gives the simple potato base more character.
Get the most out of this recipe
Ingredient notes
- Choose waxy-creamy potatoes: Yukon Gold potatoes give the mash a naturally buttery texture and hold up well to mashing.
- Adjust sharp sauerkraut: If the sauerkraut tastes very tart, rinse it briefly and squeeze it dry before warming it in the pan.
- Use caraway sparingly: Caraway is distinctive and aromatic, so a small amount is enough to give the topping its German-style character.
Texture tips
- Steam-dry the potatoes: Returning the drained potatoes to the hot pot helps excess moisture evaporate, giving a lighter mash.
- Warm the milk first: Warm milk blends more easily into the potatoes and helps keep the mash smooth rather than dense.
- Mash while hot: Potatoes mash best when fully tender and still hot; leaving them to cool can make the texture less even.
Make-ahead tips
- Store mash and topping separately: Keeping the potatoes and sauerkraut mixture in separate containers makes reheating easier and preserves the topping’s texture.
- Reheat gently: Warm the mash over low heat with a little milk, stirring until smooth, and reheat the sauerkraut topping until piping hot.
- Best served fresh: The bowl is most satisfying straight away, when the mash is soft and the bacon topping is freshly browned.
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Ingredients
Instructions
- Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the salt. Bring to the boil, then simmer for 12 to 15 minutes until very tender.
- While the potatoes cook, cut the bacon into small pieces and slice the onion. Fry the bacon in a large frying pan over medium heat for 6 to 8 minutes until browned and the fat has rendered. Add the onion and cook for 5 to 6 minutes until soft and golden at the edges.
- Stir the caraway seeds into the pan and cook for 30 seconds until fragrant. Add the sauerkraut and cook for 3 to 4 minutes, stirring, until hot throughout. If it looks dry, add a splash of water from the potato pot.
- Drain the potatoes well, then return them to the hot pot for 30 seconds to steam off excess moisture. Warm the milk briefly, then mash the potatoes with the milk, butter, remaining 1 tsp salt and the black pepper until smooth and buttery. Taste and adjust seasoning if needed.
- Divide the mash between two bowls and spoon the hot sauerkraut, onion and bacon mixture over the top. Serve straight away while everything is piping hot.
Recipe notes
Tips
- For extra-fluffy mash, drain the potatoes thoroughly and let them steam dry in the pot before mashing.
- If your sauerkraut is very sharp, rinse it briefly and squeeze it dry before warming it in the pan.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the sauerkraut is heated until piping hot throughout.
Substitutions
- Replace Whole milk with Lactose-free milk for a similar creamy mash.
- Replace Bacon with Smoked turkey for a lighter topping with a similar smoky note.
- Replace Unsalted butter with Plant-based butter to reduce dairy while keeping the mash rich.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate in a sealed container. Reheat the mash with a splash of whole milk in a saucepan over low heat, stirring until smooth and piping hot; reheat the sauerkraut topping in a frying pan until piping hot.
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Recipe overview
- Servings: 2 bowls
- Total time: 40min (25min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Milk
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