Recipe: Amsterdam Potatoes with Sauerkraut

As we begin to hunker down with a fire, our favorite people or maybe a good book, our taste palettes often change to comfort foods. This winning combination of potatoes and sauerkraut is known as ‘Amsterdam Potatoes’ and is served all across Europe.  In this version, we offer one that is full of cultures and easy to boot!


  • 6 medium potatoes, peeled and halved
  • 1 1/2 tsp. kosher or sea salt
  • 5 Tbs. unsalted butter
  • 1/2 cup milk kefir
  • 1 medium onion, minced
  • 1 lb. sauerkraut
  • 1/2 cup sauerkraut juice
  • 1/2 cup water
  • Pinch salt and pepper, to taste
  • 1/4 cup chopped parsley (optional)
  • 2-3 grilled sausages (optional)


  1. In a large stockpot, bring enough to boil to cover the potatoes. Add salt.
  2. Cook potato halves in boiling water until tender, approximately 7-9 minutes.
  3. Drain and dry well with a tea towel.
  4. Place potatoes in a large bowl and mash them (a ricer works great but use what you have). Add 3 tablespoons of the butter and enough of the milk kefir to make them creamy and fluffy.
  5. In a saucepan, melt the remaining 2 tablespoons of butter and cook the minced onion until soft.
  6. Blend in the sauerkraut and juice. Cover and simmer about 35 minutes, stirring occasionally so the kraut does not burn. Add water slowly if necessary.
  7. When the water and juice has cooked off and the kraut is tender, blend well with the mashed potatoes.
  8. Season with salt and pepper and serve hot. Sprinkle with parsley, if desired.

Recipe Notes

  • Traditionally, this dish is served with a bratwurst or similar sausage, so add a grilled link if desired.
  • If you do not have a ricer, simply mash and whip the potatoes with a fork or large wooden/metal spoon until no lumps remain.
  • If you do not have prepared milk kefir, heavy cream or sour cream are good substitutes. Enjoy!
  • Feel free to add the sauerkraut and juice at the end to preserve the probiotics if you’d prefer.