The title of this recipe tells only half the story, as it were. There are other elements to this recipe, namely bacon and sausage that can be included, or not. The bacon and sausage are boiled, along with the potatoes, then served alongside the potatoes, to make a full meal, more or less. In this unabridged version, the potatoes are infused with the flavors of the meat, adding that extra dimension of taste. However, potatoes boiled on their own, then mashed and combined with sauerkraut are perfectly delicious. I will include the full recipe, you decide on the preparation.
1 lb sliced bacon
3/4 – 1 lb smoked or otherwise cooked sausage
2 – 3 lbs (peeled) potatoes, halved or quartered if large
2 T butter or oil, or to taste
1/4 c milk or milk substitute, plus more if needed
salt and pepper, to taste
2 c sauerkraut
1. Bring a large pot of water, sufficient to comfortably contain the bacon, sausage, and potatoes, to the boil. Add the whole slices of bacon, return to the boil, and gently boil for 20 minutes.
2. Add the sausage and potatoes. Boil for another 20 minutes, or until the potatoes are tender.
3. Remove the bacon and sausage with tongs and reserve. Or, drain the whole caboodle, then remove the meat and reserve.
4. Place the drained potatoes in a large bowl and mash, or, rather, smash (apparently unpeeled potatoes are smashed, not mashed). Add the butter, milk, salt, and pepper. (Remember that sauerkraut is salty, and if using the meat, they will contain salt as well.) (S)mash together. Stir in sauerkraut, combining well.
5. Serve, with bacon and sausage alongside (you can cut up the meat if you like).