Colcannon or Zuurkoolstamppot - Mashed Potatoes with Sauerkraut

Two of the best foods combine to form a powerful comfort food that's also high in vitamins and minerals. This is one of my all-time favorites.

Typically use a ratio around 50% sauerkraut by weight (or 25+25% sauerkraut + thin sliced cabbage) based on the weight of the potatoes.

Ingredients:

• 3 pounds (~1.5 kg) peeled Potatoes
• 1 1/2 pounds ( ~700g) Sauerkraut, drained
• OR
• 350g Sauerkraut + 350g thin sliced Cabbage
• Black Pepper to taste
• 1 tsp. Salt
• (Optional) Vegetable/Olive/Coconut Oil for creamier consistency.
• (Optional) Vegan Bacon and/or Mushrooms

If you like it salty and sour, reserve the sauerkraut liquid and add it as necessary to the finished product to achieve desired taste.

Preparation:

Peel and cube the potatoes.

Add the potatoes to a pan with just enough water to cover, add the salt to the water.

Bring to a boil, reduce to medium heat, simmer until potatoes are cooked through.

Drain immediately, reserve some of the cooking liquid.

At the same time, if you are using fresh cabbage, add about 1/4 C. water to a pan, add the fresh cabbage, sprinkle lightly with salt, cover and bring it to a steam on medium heat, stirring occasionally until tender.

(The sauerkraut may be added cooked or uncooked)

Mash the potatoes to desired consistency, adding the reserved cooking liquid or sauerkraut liquid to moisten, and thoroughly mix the sauerkraut and/or cabbage into the potatoes.

Serve warm.