Ingrédients pour Amsterdam Mashed Potatoes
- 1/2 cup finely chopped yellow onion
- 1 cup drained sauerkraut
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1 cup water
- Instant Potato Flakes
- 1 cup vegetable broth
- 2 pounds peeled and cubed potatoes
- 1/2 cup milk
- salt to taste
- pepper to taste
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Comment préparer Amsterdam Mashed Potatoes
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1/2 cup finely chopped yellow onion and sauté for 3-5 minutes, until softened.
- Add 1 cup drained sauerkraut to the saucepan. (If using very juicy sauerkraut, drain thoroughly.)
- Continue sautéing for another 3-5 minutes, until the onions are light golden brown.
- Pour in 1 cup of water or vegetable broth.
- Bring the mixture to a boil, then reduce heat to low and simmer for 2 minutes.
- Add 2 pounds of peeled and cubed potatoes to the saucepan. Simmer for 10-12 minutes, or until the potatoes are tender.
- Remove from heat and carefully mash the potatoes using a potato masher or a fork. Stir in 1/2 cup heavy cream (or milk for a lighter version) until you reach your desired consistency. Season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
17g
Fat
75g
Carbs
10g
