Another one of my favourite Dutch recipes. I make my own sauerkraut, but back in the Netherlands you could buy fresh sauerkraut from a fermentation bin. I doubt if you still can though... If you don't use all the sauerkraut, just keep it in the fridge and it will last for ages.

Preparation

Peel and cut the potatoes. Boil them in plenty of water until cooked. Mash using the (soya) milk and a little bit of the margarine or butter to make it smooth.

Next stir in the sauerkraut and heat everything until piping hot.

(For a milder flavour, you can rinse the sauerkraut first under running water, but you’ll lose some of those beneficial lactic acid bacteria)

Serve with sausage of your choice and gravy (the Dutch have it with smoked sausage)