German Kadufflekraut

Peel, slice and boil potatoes until done (depending on the size of the potatoes, this may take anywhere from 15-30 minutes – but they should be fork tender when done). Drain, saving 2 cups of the potato water. Set potatoes aside in a large bowl until they are ready to be mashed. Set the potato water aside as well.

Cook sauerkraut for 15 minutes over medium heat until heated through. Drain and add to the potatoes.

Chop bacon in small pieces and fry over medium heat until almost done. Then add sweet chopped onion. Fry until onions are clear. Drain all but 2 tablespoons of bacon grease.

Add onion and bacon pieces to the pot with the potatoes and sauerkraut. Start mashing, mashing, mashing. Add bacon grease (for best flavor), flour, and season with salt and fresh pepper and keep mashing to meld the flavors together. The longer you mash, the more flavorful this dish will get. If it’s too thick, add some of the reserved potato water.

You can serve this right away while warm with homemade warm bread and butter or heat it up later in the oven. It’s good with a beer, too!