1 lb. potatoes (4 med. size), pared
2 tbsp. butter
2 tbsp. milk
1/4 tsp. salt
1/8 tsp. pepper
1 can (8 oz.) sauerkraut, drained and rinsed
1/4 tsp. caraway seeds
1 lb. frankfurters (about 10)
2 tbsp. shredded cheddar cheese

Cook potatoes in boiling salted water in medium size saucepan until tender, about 15 minutes. Drain. Add butter, milk, salt and pepper; mash well until light and fluffy. Combine sauerkraut and caraway seeds in a small bowl. Halve frankfurters lengthwise, cutting almost through to bottom; spread apart. Place frankfurters in shallow baking pan; spoon sauerkraut into opening. Top with mashed potatoes. Sprinkle cheese over top. Bake in moderate oven (375 degrees) for 15 minutes.