by Caitlin Saniga
- 2 16-ounce packages turkey kielbasa
- 32 ounces prepared sauerkraut, rinsed thoroughly and drained
- 1/2 cup water
- 3 pounds russet potatoes
- 1/2 cup butter, cut into pieces
- 3/4 cup low-fat milk
- salt and pepper
Spread half of the sauerkraut in the base of a slow cooker. Slice the kielbasa into bite-size pieces, and arrange it on top of the sauerkraut. Finish with a layer of the second half of the sauerkraut. Pour the water over the meat and kraut, and place the lid on the slow cooker. Turn the slow cooker on low, and cook for 4-6 hours, or until the food is hot, and the flavors have melded.
About a half-hour before serving, bring a large stockpot of water to a boil. Chop the potatoes into half-inch dice, leaving the peels on as your taste for them permits. Add the potatoes to the water. Return the water to a boil, and cook for 15-20 minutes, or until the potatoes are easily smashed against a wooden spoon with the prongs of a fork.
Drain the potatoes and place them in the bowl of an upright mixer. Add the butter immediately. Using a whisk attachment, beat the potatoes on medium-low, pausing to scrape down the bowl once or twice. Once they’ve broken down a bit, add the milk, and continue beating until a desired consistency is reached. Season with salt and pepper.
Serve the warm mashed potatoes with kielbasa and sauerkraut.
Makes 6-8 servings.