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.