Also known as Zuurkoolstamppot met Spek
3.3 lb floury potatoes (such as russet potatoes)
3/4 lb lean unsmoked cured bacon/zuurkoolspek
1 3/4 lb sauerkraut
2 cups milk
2 tablespoons butter
Salt & pepper, to taste
1 cup celery leaf (selderieblad, see TIPS), to taste
Peel the potatoes and cut into similarly sized pieces for even cooking.
In a large soup pot, boil the potatoes for 20 minutes in salted water.
Fry the bacon in a frying pan, until just crispy. Drain on kitchen paper.
Add the sauerkraut to the bacon fat and allow to warm through.
Warm milk in a small saucepan.
Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the boiled milk and butter. Season to taste.
Mix the sauerkraut through the mashed potato. Crumble the bacon and finely chopped celery leaves over the dish, mix again, and serve hot.
Celery leaf is commonly used as a herb in Holland (it is called selderieblad and is available in the herb section of most supermarkets). If it’s hard to find where you live, simply buy a bunch of stick celery and use the tender interior leaves. It won’t be quite as green, but it will taste pretty much the same.
Zuurkoolspek is a type of bacon made from pork belly that has been cured in a salt brine. If you can’t find it, ask your butcher to recommend something similar.
OXO Good Grips Stainless Steel Potato Masher with Cushioned Handle