Zuurkoolstamppot met Spekjes (Sauerkraut Mash with Bacon)

• 1.2 kg Russet potato, floury
• 2 tsp Fine sea salt
• 500 g Sauerkraut
• 200 ml Whole milk
• 60 g Unsalted butter
• 1 tsp Black pepper
• 200 g Streaky bacon

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 18 minutes until very tender.
2. Meanwhile, drain the sauerkraut in a colander and press out excess liquid. Warm the whole milk in a small saucepan or microwave until hot but not boiling. Cut the streaky bacon into small lardons.
3. Fry the bacon in a dry frying pan over medium heat for 8 to 10 minutes, stirring, until deeply golden and crisp. Spoon the bacon onto a plate, leaving the rendered fat in the pan. Keep the bacon warm.
4. Drain the potatoes well and return them to the hot pot. Add the unsalted butter and mash until smooth, then pour in most of the warm milk and mash again until creamy. Add a splash more milk if you want it looser.
5. Fold the sauerkraut through the mash and warm over low heat for 2 to 3 minutes, stirring, until piping hot. Season with the remaining 1 tsp fine sea salt and the black pepper, tasting as you go. Spoon into bowls and top with the crispy bacon lardons and a little of the bacon fat from the pan, if you like.

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