Creamy Mashed Potatoes with Caramelized Sauerkraut Topping (Edit recipe)

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Creamy, comforting mashed potatoes topped with deeply caramelized sauerkraut for the perfect balance of tangy, savory, and slightly sweet. This cozy, plant-based dish brings classic comfort food together with bold fermented flavor—simple, satisfying, and gut-friendly.

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

17

Serves: 4-6

Ingredients

3 lb Yukon Gold Potatoes, or russet potatoes, peeled and cut into chunks
0.5 cup Milk, unsweetebed plant milk (oat or soy)
4 Tbsp Vegan Buttery Spread, vegan butter
1 pinch Salt and Pepper, taste
2 - 3 Tbsp Chives, chopped (garnish)

topping

2 cups Sauerkraut, drained well
2 Tbsp Olive Oil, or vegan butter
1 whole Onion, thinly sliced
2 cloves Garlic
1 Tbsp Brown Sugar, or maple syrup
0.5 Tbsp Caraway Seed
.5 Tbsp Smoked Paprika
0.25 cup White Wine, or vegetable broth (optional )
1 pinch Black Pepper, to taste
1 Kowboy Kraut Jerky - Garden Goddess, any flavor, to taste
1 pinch Red Pepper Flakes, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the Mashed Potatoes:
Boil the potatoes:
Place potato chunks in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until fork-tender.
Drain and mash:
Drain potatoes well and return them to the pot. Add vegan butter and plant milk. Mash until smooth and creamy (or slightly chunky if you prefer). Season generously with salt and pepper. Keep warm.
Make the Caramelized Sauerkraut Topping:
Drain the sauerkraut:
Press the sauerkraut in a colander or squeeze it in a clean kitchen towel to remove excess liquid. This helps it caramelize properly.
Sauté the onions:
Heat olive oil or vegan butter in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 8–10 minutes until soft and golden.
Add aromatics:
Stir in the garlic and caraway seeds. Cook for about 1 minute, until fragrant.
Caramelize the sauerkraut:
Add the drained sauerkraut to the skillet, spreading it into an even layer. Let it cook undisturbed for 3–4 minutes to develop golden-brown bits on the bottom.
Season and deglaze:
Stir in brown sugar (or maple syrup), smoked paprika, and black pepper. If using wine or broth, pour it in now and scrape up any browned bits. Cook for another 5–7 minutes, stirring occasionally, until deeply caramelized.
Final touches:
Taste and adjust seasoning. The sauerkraut should be tangy, slightly sweet, and crispy in spots. Stir in Kraut Jerky and red pepper flakes if using.
Make the Caramelized Sauerkraut Topping
3. Drain the sauerkraut
Press the sauerkraut in a colander or squeeze in a clean kitchen towel to remove excess liquid. You want it fairly dry so it can caramelize properly.
4. Sauté the onions
Heat olive oil or vegan butter in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 8–10 minutes until they begin to soften and turn golden.
5. Add aromatics
Add minced garlic and caraway seeds to the onions. Cook for 1 minute until fragrant.
6. Caramelize the sauerkraut
Add the drained sauerkraut to the skillet, spreading it out in an even layer. Let it cook undisturbed for 3–4 minutes to develop golden-brown bits on the bottom.
7. Season and deglaze
Stir in brown sugar (or maple syrup), smoked paprika, and black pepper.
If using wine or broth, pour it in now and scrape up any browned bits from the bottom of the pan. Cook for another 5–7 minutes, stirring occasionally, until the liquid evaporates and the sauerkraut develops deep golden-brown caramelized edges.
8. Final touches
Taste and adjust seasoning. The sauerkraut should be tangy, slightly sweet, and have crispy caramelized bits throughout.
Assemble
9. Serve
Transfer mashed potatoes to a serving bowl or individual plates. Top generously with the caramelized sauerkraut mixture. Garnish with fresh chives, your favorite kraut jerky, and an extra crack of black pepper.

Notes

To Serve: Spoon creamy mashed potatoes into a bowl, top generously with caramelized sauerkraut, and finish with fresh chives. Cozy, savory, and packed with flavor—and gut love. Serving Suggestions Pairs beautifully with roasted vegetables, vegan sausages, or a mushroom roast Make it more decadent by adding crispy fried shallots on top Leftovers can be mixed together and formed into patties for next-day pan-fried potato cakes Make-Ahead Tips Mashed potatoes can be made up to 2 days ahead and reheated with a splash of plant milk Sauerkraut topping can be made 1 day ahead and reheated in a skillet before serving For best texture, caramelize the sauerkraut fresh if possible

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	385
Fat:	9 g
Carbohydrates:	91 g
Protein:	9 g
Cholesterol:	4 g
Sodium:	653 mg
Fiber:	10 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated for total recipe.