Lepenice is an old-school Czech side dish of mashed potatoes mixed with sauerkraut. A great alternative if you’re getting bored of the usual mash for dinner. Because the sauerkraut adds such a tangy flavour, I find you don’t need to add as much oil or butter as you normally would to mashed potatoes to keep it interesting.
A Traditional Czech Side Dish
Lepenice was a dish originally cooked and eaten by folk of humble means in Czechia, since it uses only cheap ingredients that even the poorest families were likely to have on hand. But it’s experiencing a bit of a revival now, especially in this age when probiotic ingredients like sauerkraut are trendy again.
This is a food that goes by many names in Czechia. Lepenice is probably the most common one. But in South Bohemia (where it originated), it is known as kočičák. Which is the same word for “cat” in Czech, which makes it all a bit confusing… it has nothing to do with cats!
You may also see it called other names like hamty, or žvanda. The origins of these names are even more esoteric so if you have any light to shed on what they mean, I’d love to know.
What You’ll Need
A few important notes on some of the ingredients used in Lepenice:
Potatoes of course are the backbone of the recipe. This is not one of those dishes where you need to be picky about which type of potato to use. Any variety will be fine. I’m using PEI red potatoes here.
Sauerkraut: The traditional one used for lepenice is white cabbage sauerkraut. I buy Wildbrine Sauerkraut but any refrigerated sauerkraut will work. (Sauerkraut sold in the refrigerated section is usually raw, whereas shelf-stable jarred or canned sauerkraut has been pasteurized. The raw version tastes much better, and has more probiotics!)
Onion: Sauté half of the onion and mix it into the sauerkraut and potatoes. Fry the other half until it’s dark, crispy, and caramelized, and use it as a topping. One popular topping for lepenice is grilled onions. Another alternative is to put some raw red onion slices on top.
Spices: Lepenice was conceived as a very basic, filling, sustenance dish. So the seasoning is equally simple, just salt and pepper. But these days it’s also very common to add cumin or caraway seeds, so give those a try if you want.
Fresh Herbs: Don’t forget the fresh herbs… they do wonders for livening up the fermented flavour of the sauerkraut.
For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.
Step-by-Step Process
Step 1: Chop potatoes into cubes and boil until soft. Reserve some of the cooking water for mashing later.
Step 2: Meanwhile, wash and drain the sauerkraut and set it aside for later.
Step 3: Cut half of the onion into thin slices and add it to a pan along with half the oil. Fry until crispy then remove to a plate and set aside for garnishing.
Step 4: Finely dice the other half of the onions. Add it to the pan along with the remaining oil, and sauté gently until soft and turning gold at the edges.
Step 5: Mix in sauerkraut and continue to cook.
Step 6: Season with salt and pepper.
Step 7: Mash the potatoes. Add some of the potato cooking water for a smoother, creamier texture.
Step 8: Add the sauerkraut-onion mixture.
Step 9: Give the mashed potatoes and sauerkraut a good mix.
Step 10: Top with fresh herbs and the fried crispy onions from earlier.
Meal Prep & Storage Tips
Fridge: Lepenice stores very well, making it a great meal prep option. I’ve kept portions in the fridge for up to seven days without any issues.
Freezer: Yep, mashed potatoes are very freezer-friendly too! Freeze in an airtight container for up to six months.
What to Serve with Lepenice
Czech lepenice is traditional served with smoked sausage or a thick slab of meat, but here are some hearty meatless alternatives that go just as well:
Recipe Card
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Lepenice (Czech Sauerkraut Mashed Potatoes)
Equipment
- Small pot (for boiling potatoes)
- Strainer (for draining potatoes and sauerkraut)
- Skillet (for sautéeing onions and sauerkraut)
- Potato masher
Ingredients
Switch between volume vs weight measurements:
- 1 lb potatoes
- 1 cup packed sauerkraut
- 2 tbsp oil divided
- 1 onion
- ¾ tsp salt
- ½ tsp ground black pepper
- 1 sprig chopped fresh herbs such as chives, scallions, or parsley
Instructions
- Chop 1 lb potatoes into cubes and boil until soft (around 15–20 minutes). Save some of the potato boiling water for mashing later.
- Meanwhile, wash and drain 1 cup packed sauerkraut.
- Cut half of 1 onion into thin slices. Finely dice the other half.
- Add 1 tbsp oil to a pan on medium heat and fry the onion slices until dark and crispy. Remove to a plate.
- Put the remaining 1 tbsp oil and the diced onions into the pan and sauté until soft and just starting to turn gold at the edges.
- Mix in the sauerkraut. Season with 3/4 tsp salt and 1/2 tsp ground black pepper.
- Mash the potatoes until smooth. Add some of the potato cooking water you saved from Step 1, if your potatoes are too dry and grainy.
- Mix in the sauerkraut-onion mixture.
- Top with 1 sprig chopped fresh herbs and the fried crispy onions from Step 4.