Traditional Dutch Sauerkraut and Potato Stamppot Recipe

Ingredients (8)

• 3 1/3 pounds (1 1/2 kilograms) starchy potatoes, such as russet
• 3/4 pound (350 grams) lean, unsmoked cured bacon, zuurkoolspek
• 1 3/4 pounds (750 grams) sauerkraut
• 2 cups (475 milliliters) milk
• 2 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup (40 grams) celery leaves, selderieblad, to taste (see Tips)