Side Dishes
This mashed potatoes and sauerkraut recipe transforms a classic comfort side into a bold, flavor-packed dish that balances rich creaminess with tangy fermentation. The secret lies in perfectly cooked, buttery potatoes paired with properly fermented sauerkraut—where the sour crunch cuts through the velvety texture without overpowering it.
I developed this recipe after realizing how often sauerkraut gets overlooked in favor of plain sides, and the results are worth the effort.
The beauty of this dish is its simplicity: one-pot potatoes that mash to silky perfection and raw sauerkraut that adds probiotic-rich tanginess.
For extra depth, I incorporate fresh chives and a touch of garlic into the potatoes, while the sauerkraut gets warmed just enough to soften its edges without losing its signature bite. The combination delivers a side dish that’s both hearty and refreshing—ideal for holiday tables or weeknight meals.
What you’ll end up with is a plate that’s visually striking—golden mashed potatoes swirled with vibrant green chives beside the deep purple of sauerkraut—and packed with contrasting textures. The potatoes stay light and fluffy, while the sauerkraut adds a satisfying crunch that keeps every bite interesting.
This isn’t just a side; it’s a flavor experience that elevates any main dish.
For those who love customization, you can adjust the creaminess of the potatoes with extra butter or sour cream, or swap in smoked paprika for a smoky twist. The sauerkraut can also be served on the side for those who prefer their tang unadulterated.
Let’s get cooking—this dish is easier to make than it is to resist.
Ingredients for mashed potatoes and sauerkraut
Simple ingredients for a complex flavor: buttery potatoes meet tangy sauerkraut in perfect harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 lb | Peeled, cut into even chunks |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Fresh Chives 🌿 | ¼ cup | Finely chopped, mild onion flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced, for subtle depth |
| Sauerkraut 🥬 | 1 ½ cups | Raw, drained but juicy |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Smoked Paprika 🌶️ | ½ tsp | Optional, for smoky depth |
| Apple Cider Vinegar 🍎 | 1 tsp | For sauerkraut brightness |
| Sour Cream 🥛 | ¼ cup | Optional, for extra creaminess |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling |
The potatoes are the foundation, so Yukon Golds are worth seeking out—their creamy texture holds up better than russets. Costco or Whole Foods usually carry them in the fall, but any grocery store has them year-round. Cut them into even chunks (about 1.5-inch pieces) so they cook uniformly. For the butter, Plugrá or Land O’Lakes unsalted are my go-tos—they melt beautifully. The heavy cream should be full-fat; low-fat versions won’t give the same velvety finish. If you’re feeling fancy, add a splash of whole milk to the mash for extra tenderness.
No sauerkraut? Fermented green beans or kimchi work in a pinch, but the flavor won’t be identical. For the chives, fresh is ideal, but dried chives at one-third the amount can substitute if you’re in a bind. The garlic can be roasted for a sweeter note—just toss whole cloves in the oven at 400°F for 10 minutes before mincing. If you skip the smoked paprika, a pinch of liquid smoke adds depth without changing the texture. For the sauerkraut, always drain it but reserve the juice—it’s packed with flavor and helps balance the tang.
This dish reheats beautifully—just warm the potatoes gently with a splash of milk or broth. The sauerkraut can be served raw on the side for maximum crunch or heated through for a softer bite. Store leftovers in the fridge for up to 4 days, covered to keep the sauerkraut from drying out. For extra flavor, drizzle with a little extra-virgin olive oil and a sprinkle of cracked black pepper before serving. The potatoes also freeze well—just thaw and reheat with a touch of butter to restore creaminess.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—boil the potatoes, mash them right in the pot, then fold in the sauerkraut and cream. No extra bowls, no stress, just that rich, tangy-sweet combo with zero cleanup.
- Tangy Creamy Dream: The sauerkraut’s sharp bite cuts through the buttery Yukon Golds like a dream, while the heavy cream makes it velvety smooth. Garlic and chives? That’s the secret—simple, but it’s ridiculously good every time.
- Weeknight Wonder: This feeds a crowd or keeps me full for days—perfect for game days, lazy Sundays, or when I’m too tired to cook. The leftovers? Even better the next day, honestly.
- Budget Superstar: Yukon Golds and sauerkraut are affordable, and you’ll use way less butter/cream than fancy recipes. Plus, it stretches to feed four for under $10. My wallet and taste buds thank me.
Step-by-step instructions for mashed potatoes and sauerkraut
This method delivers velvety mashed potatoes with a bright, tangy sauerkraut topping that balances rich creaminess.
Cook the Potatoes Until Fork-Tender
Place the peeled 2 lb Yukon Gold Potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Diamond Crystal Kosher Salt and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 15-20 minutes until a knife slides in easily with no resistance.
Drain the potatoes thoroughly in a colander, shaking to remove excess water. Return them to the pot and let them steam dry for 2 minutes—this prevents watery mashed potatoes. The key here is complete dryness; any moisture will dilute your butter and cream later.
Mash to Silky Perfection
Add the 0.5 cup Unsalted Butter, cut into small cubes, to the warm potatoes. Using a potato masher or ricer, work the butter into the potatoes until mostly smooth. Then add the 0.5 cup Heavy Cream and 0.25 cup Sour Cream (if using) and mash until completely creamy.
Season with 0.5 tsp Black Peppercorns and 0.5 tsp Smoked Paprika, mixing well. For extra flavor, press the 2 cloves Garlic Cloves through a garlic press directly into the potatoes. The texture should be smooth with no lumps, and the consistency should be light and airy—like thick pudding.
Prepare the Sauerkraut Topping
In a small bowl, combine the 1.5 cups Sauerkraut with 1 tsp Apple Cider Vinegar. Let it sit for 5 minutes to brighten the flavors. Drain any excess liquid that pools at the bottom of the bowl—you want the sauerkraut to be juicy but not soggy when it hits the hot potatoes.
Heat 1 tbsp Extra-Virgin Olive Oil in a small skillet over medium heat. Add the sauerkraut and cook for 3-4 minutes until warmed through and slightly caramelized at the edges. Season with an additional pinch of salt if needed. The vinegar will mellow slightly during cooking, leaving behind a sharp, tangy brightness.
Assemble and Finish
Transfer the mashed potatoes to a serving dish and spread them evenly. Top with the warm sauerkraut mixture, pressing down gently to help it adhere. Drizzle any remaining olive oil from the skillet over the top for extra richness.
Garnish with the 0.25 cup Fresh Chives, finely chopped, for a fresh contrast to the tangy sauerkraut and creamy potatoes. Serve immediately while the potatoes are still warm and the sauerkraut is vibrant. The contrast of temperatures and textures—creamy, warm potatoes with cool, crisp sauerkraut—makes every bite exciting.
Pro Tips For Making Mashed Potatoes And Sauerkraut
- Boil Potatoes Until Fork-Tender: Yukon Golds need to be cooked until they’re soft enough to crush with a fork—not just a knife. I learned this the hard way when my mash turned out grainy because I pulled them too soon. Aim for 15-20 minutes in salted boiling water, then test with a fork. If it slides in like butter, they’re ready.
- Sauté Garlic in Butter First: Toss those minced garlic cloves into the butter before adding sauerkraut—this prevents them from burning and infuses the fat with flavor. I used to add garlic later, and it always tasted raw. Keep the heat medium-low; garlic’s done when it’s just golden, not crispy.
- Drain Sauerkraut Well: Skip the soggy mash by draining sauerkraut thoroughly in a colander for at least 5 minutes. The liquid is acidic and will turn your potatoes gluey. I once skipped this and ended up with a dense, watery mess—now I double-check before mixing.
- Warm Cream and Butter Together: Heat the heavy cream and butter to room temperature before folding into the potatoes. Cold dairy makes the mash clump like lumpy gravy. I was skeptical until I tried it—now my texture is silky every time. Just warm them in a small saucepan for 2-3 minutes.
Wine and beer pairings for this mashed potatoes and sauerkraut
Crisp White Wine
For this dish, I reach for a dry Riesling from Germany or Austria—its bright acidity and subtle honeyed notes mirror the tangy sauerkraut while complementing the buttery potatoes.
A 2022 Dr. Loosen Blue Slate Riesling from the Mosel region is my go-to; it’s crisp enough to cut through the richness without overpowering the dish. Serve it slightly chilled (45-50°F) to enhance its refreshing qualities. 🍷
Light Beer Options
A Belgian witbier like Hoegaarden or Stella Artois works beautifully with this pairing. The citrusy coriander notes in the beer echo the apple cider vinegar in the sauerkraut, while the effervescence cleanses the palate between bites of creamy potatoes.
For a bolder choice, try a German Helles lager—its malty sweetness balances the tang without clashing. Keep the beer well-chilled (38-42°F) to maintain its crispness.
Smoky Amber Ale
If you prefer beer with more body, an amber ale with a touch of smoke—like Allagash White or Fat Tire Amber Ale—adds depth to the dish.
The caramel and toasty notes in the ale harmonize with the smoked paprika in the potatoes, while the slight effervescence keeps the meal lively. Serve at 45°F to let the malt flavors shine. 🍺
Dessert Wine Tie-In
For a festive touch, pair this dish with a dry sparkling wine like Prosecco or Cava during dessert. The bubbles and acidity will refresh your palate after the rich, tangy meal.
If you’re serving a heavier main course like roasted pork or duck, the sparkling wine’s brightness will make the sauerkraut’s tang feel even more vibrant. Chill to 40-45°F for optimal enjoyment.
Cider for a Rustic Twist
Don’t overlook dry hard cider—a French Dry Cider or Angry Orchard Dry adds a crisp, slightly tart contrast. The apple notes in the cider complement the sauerkraut’s vinegar brightness, while the effervescence keeps the meal feeling fresh.
Serve at 45°F to highlight its dry, clean finish. This is a fantastic choice for a casual gathering or autumnal feast.
Nutrition facts
Frequently asked questions
Can I use store-bought sauerkraut for this recipe?
Store-bought sauerkraut works perfectly—just ensure it's raw and fermented (not cooked or pasteurized). Drain it well and warm it gently in olive oil to soften the edges while keeping that signature tang. For extra brightness, add a splash of apple cider vinegar before serving.
How do I make these mashed potatoes extra creamy?
For silky potatoes, use Yukon Golds and boil them until fork-tender, then drain completely and let them steam dry for 2 minutes. Mash with cold butter (not melted) and warm heavy cream, then fold in sour cream at the end. Avoid overworking the potatoes—overmixing makes them gummy.
Can I make this dish ahead of time?
Yes! Assemble the potatoes and sauerkraut separately, then refrigerate for up to 2 days. Reheat the potatoes gently with a splash of milk or broth, and warm the sauerkraut in a skillet. The flavors actually meld better overnight. For serving, just reheat and garnish with fresh chives.
What if my sauerkraut tastes too sour?
Balance the acidity by adding a pinch of sugar (try ½ tsp) or a dollop of sour cream to the sauerkraut. For the potatoes, boost richness with extra butter or cream to soften the contrast. If the tang is overwhelming, serve the sauerkraut on the side so guests can adjust to their taste.
Are there vegetarian-friendly substitutions?
This dish is already vegetarian! For a vegan version, swap butter for olive oil and use coconut cream instead of heavy cream. The sauerkraut remains perfectly vegan—just check the label to ensure no animal products were added during fermentation.