ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
1½ pounds Yukon Gold potatoes, peeled and cut into chunksKosher salt¼ cup extra-virgin olive oil6 tablespoons heavy cream1 teaspoon caraway seeds⅓ cup white vinegar4 teaspoons sugar4 cups thinly sliced red cabbage (from about ¼ large cabbage)½ small red onion, thinly sliced2 teaspoons country dijon mustard, plus more for servingFreshly ground pepper4 fresh bratwursts (about 1 pound)1 12-ounce can lager-style beer
1. Put the potatoes in a pot and cover with water; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 20 minutes. Reserve 1 cup of the cooking water, then drain the potatoes and return to the pot. Add 2 tablespoons olive oil, ¼ cup heavy cream and 2 tablespoons of the reserved cooking water; season with salt. Mash until smooth. Keep warm.
2. Toast the caraway seeds in a small saucepan over medium heat, about 1 minute. Add the vinegar and sugar and cook until the sugar is dissolved, 1 to 2 minutes. Put the cabbage and red onion in a large bowl. Add the vinegar mixture, 1 tablespoon olive oil and the mustard; season with salt and pepper. Toss well.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the bratwursts, 2 to 3 minutes per side. Add the beer and ½ cup of the potato cooking water; bring to a boil. Reduce the heat, cover and simmer until the bratwursts are cooked through, 6 to 8 minutes; remove to a plate. Increase the heat to medium-high and simmer until the liquid is reduced, 4 to 6 minutes. Whisk in the remaining 2 tablespoons heavy cream.
4. Thin the mashed potatoes with more cooking water. Serve with the bratwursts, cabbage, cream sauce and mustard.
Per serving: Calories 670; Fat 45 g (Saturated 15 g); Cholesterol 101 mg; Sodium 924 mg; Carbohydrate 44 g; Fiber 5 g; Sugars 9 g; Protein 23 g