Sauerkraut Gochujang mashed potato
Ingredients
- 320 grams potatoes floury potatoes, peeled and cut into large chunks 3 smallish potatoes
- 15 millilitres olive oil or low/no salt butter spread 1 tablespoon
- 100 grams squeezed/drained sauerkraut ½ packed cup
- 20 grams chopped spring onion scant ¼ cup
- 1 tablespoon gochujang
- ¼ teaspoon mustard powder
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon fine pink Himalayan salt
Instructions
- Boil the potatoes until soft when pierced with a knife (they should fall apart easily). Drain and mash the spuds with the oil or butter until smooth, although a few lumps are fine.
- Mix together with the sauerkraut and spring onion before stirring the remaining ingredients through.