Best Sauerkraut Mashed Potatoes

Here’s my go-to recipe for sauerkraut mashed potatoes, combining creamy, butter-rich potatoes with tangy homemade sauerkraut, a touch of garlic, and just enough black pepper to bring it all together.

These mashed potatoes have become a regular side dish at our family dinners, especially when we’re serving something hearty like roasted pork or grilled sausages. I always make a big batch because everyone wants to take some home – and they taste even better the next day!

What Kind of Potatoes Should I Use?

While this recipe calls for instant potato flakes, you can definitely make these mashed potatoes from scratch if you prefer. For homemade mashed potatoes, Yukon Gold potatoes are your best bet since they have a naturally buttery flavor and create an extra creamy texture when mashed. Russet potatoes are another good choice – they’re starchier and will give you a fluffier result, though they might need a bit more butter to achieve the same richness. If you stick with the instant potato flakes, look for brands that list “potatoes” as the first ingredient and avoid ones with lots of added preservatives or sodium. Just remember that whether you’re using fresh potatoes or instant flakes, the key is to not overmix, as this can make your mashed potatoes gluey.

Options for Substitutions

This recipe can be adapted with several easy swaps if you need them:

• Instant potato flakes: While instant potato flakes make this recipe quick and easy, you can use 6-7 medium fresh potatoes instead. Just peel, cube, and boil them until tender, then mash. You’ll need to adjust the liquid amounts – start with 1/2 cup milk and add more as needed.
• Sauerkraut: If you’re not a fan of sauerkraut or can’t find it, try using kimchi (well-drained and chopped) for a different tangy kick. For a milder option, use sautéed cabbage with a splash of apple cider vinegar.
• Bacon: Turkey bacon works great as a lighter option. For a vegetarian version, try using mushrooms sautéed until crispy, or sprinkle in some smoked paprika for that smoky flavor without the meat.
• Milk: Any kind of milk works here – plant-based options like unsweetened almond or oat milk are fine too. For extra richness, you could use half-and-half.
• Butter: You can swap butter with olive oil or margarine, though butter really gives the best flavor. If using olive oil, use about 3 tablespoons instead of 1/4 cup.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sauerkraut mashed potatoes is not draining and rinsing the sauerkraut properly, which can make your potatoes too sour and watery – take an extra minute to squeeze out all the excess liquid using a clean kitchen towel or paper towels. Another common error is adding all the liquid at once to the potato flakes, which can create lumpy potatoes – instead, gradually stir in the hot liquid mixture while constantly folding with a wooden spoon or spatula. To make these potatoes even better, cook your diced onions in the leftover bacon fat until they’re golden brown, as this adds an extra layer of savory flavor that perfectly complements the tangy sauerkraut. Remember to add the butter while the potatoes are still hot, allowing it to melt completely and distribute evenly throughout the dish.

What to Serve With Sauerkraut Mashed Potatoes?

These German-inspired mashed potatoes pair perfectly with hearty meat dishes like bratwurst, kielbasa, or a thick-cut pork chop. The tangy sauerkraut and savory bacon in the potatoes make them an excellent side dish for roasted chicken or turkey – especially during the holidays when you want something a little different from regular mashed potatoes. If you’re keeping things simple, they also taste great alongside pan-seared chicken breasts or a basic meatloaf. For extra German flair, serve them with some braised red cabbage or roasted Brussels sprouts on the side.

Storage Instructions

Keep Fresh: These tasty mashed potatoes will stay good in the fridge for up to 4 days when kept in an airtight container. The sauerkraut actually helps them maintain their flavor really well! Just make sure they’re completely cooled before you put them away.

Freeze: While you can freeze these mashed potatoes, the texture might change a bit when thawed. If you want to freeze them anyway, store them in a freezer-safe container for up to 2 months. Pro tip: leave out the bacon if you’re planning to freeze, and add fresh crispy bacon when reheating.

Warm Up: To bring these potatoes back to life, warm them in the microwave, stirring every minute or so. You might need to add a splash of milk or a pat of butter to make them creamy again. For best results, heat them on the stovetop over low heat, stirring occasionally to prevent sticking.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 15-20 g
• Fat: 40-45 g
• Carbohydrates: 100-110 g

Ingredients

For the potatoes:

• 2 2/3 cups water
• 1/2 cup sauerkraut, rinsed and drained (to reduce acidity)
• 1 tsp salt
• 1/4 cup unsalted butter (I like Kerrygold unsalted butter), cubed
• 2/3 cup milk (whole milk for richness)
• 2 2/3 cups instant potato flakes

For the toppings:

• 1/3 cup diced onion (finely diced, about 1/4-inch pieces)
• 4 slices bacon, cooked and crumbled (crispy for texture)

Step 1: Prepare the Potato Base

In a large saucepan, combine water, milk, butter, and salt.

Bring the mixture to a boil over medium-high heat.

Once the liquid is boiling, stir in the potato flakes completely.

Remove the saucepan from the heat, cover it, and let it stand for 5 minutes to allow the potatoes to absorb the liquid and become fluffy.

Step 2: Cook the Onion

While the potatoes are resting, prepare the onions.

In a small skillet coated with cooking spray, cook the chopped onion over medium heat until it becomes tender and translucent.

This should take about 5 minutes.

Stir occasionally to ensure even cooking and prevent burning.

Step 3: Combine and Serve

After the potatoes have rested, stir sauerkraut into them, mixing well to evenly distribute.

Sprinkle the cooked onion on top, followed by crumbled bacon for additional flavor.

Mix everything lightly to combine.

Serve the dish warm and enjoy the delightful combination of creamy potatoes with savory toppings.