|1 16-ounce container||Sonoma Brinery Raw Sauerkraut|
|5 strips||Thick cut bacon|
|1 cup, or to taste||Milk|
|Cumin seeds, optional|
Peel potatoes and boil in salted water (along with cumin seeds, if desired).
Drain and mash potatoes. Set aside.
Cook bacon until crisp. Drain, reserving 2 tablespoons bacon fat. Crumble the bacon.
Heat sauerkraut separately and drain.
Combine potatoes and sauerkraut. Add milk. Add bacon. Pour fat over and mix it in.
Note: If you don't want to use bacon fat, season the potatoes to taste with salt.
Serve with roast pork, ham, or any smoked meats.