Lepenice (Czech Sauerkraut Mashed Potatoes)
Servings: 4 side dishes
Calories: 167kcal
Lepenice is an old-school Czech side dish of mashed potatoes mixed with sauerkraut. A tangy, probiotic alternative to the usual mash, and ready in 30 minutes.
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Equipment
- Small pot (for boiling potatoes)
- Strainer (for draining potatoes and sauerkraut)
- Skillet (for sautéeing onions and sauerkraut)
- Potato masher
Ingredients
- 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.
Nutrition
Calories: 167kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 780mg | Potassium: 593mg | Fiber: 4g | Sugar: 3g | Vitamin A: 24IU | Vitamin C: 31mg | Calcium: 34mg | Iron: 2mg