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Mashed Potatoes with Sauerkraut

  • 15minutes
  • 400calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, D
MineralsNatrium, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) margarine or butter

  2. 4 medium onions , thinly sliced

  3. 2 package(s) (16 ounces each) sauerkraut , rinsed and squeezed dry

  4. 1 can(s) (14 1/2 ounces)

  5. chicken broth

  6. 2 medium Golden Delicious apples , peeled, cored, and grated

  7. 1/2 teaspoon(s) caraway seeds

  8. 5 pound(s) (about 15 medium)

  9. all-purpose potatoes , peeled and cut into 1-inch chunks

  10. 1 1/4 teaspoon(s) salt

  11. 1 1/4 cup(s) milk , warmed

  12. 1/2 cup(s) (1 stick)

  13. margarine or butter

Instructions Jump to Ingredients ↑

  1. Prepare Sauerkraut Topping:

  2. In 12-inch skillet, melt margarine or butter over medium heat. Add onions and cook until tender and lightly browned, about 15 minutes, stirring occasionally. Add sauerkraut, chicken broth, apples, and caraway seeds; heat to boiling over high heat. Reduce heat to low; cover and simmer 40 to 45 minutes, until sauerkraut is tender; keep warm.

  3. Meanwhile, prepare Mashed Potatoes:

  4. In 8-quart Dutch oven, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender; drain.

  5. Return potatoes to Dutch oven. With potato masher, mash potatoes with salt. Add warmed milk with margarine or butter; mash until mixture is well blended. Spoon potatoes into serving bowl; top with sauerkraut.

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