Cut the potatoes evenly to speed up their cooking time alongside the already-soft sauerkraut.

If you find sauerkraut too sour, rinse it under cold water quickly before cooking to mellow its sharpness.

Instead of using just milk and butter, mix a tablespoon of rendered bacon fat into the mash for incredible depth.

Want to elevate this? Put the finished mash in an oven dish, cover with cheese, and bake until golden and bubbly.