Ingredients​

• 1.75kg potatoes (Sebago ) or really any dirty potato
• 1 tbsp cooking salt , for cooking potatoes
• 2/3 cup milk (preferably full fat milk but lite ok)
• 75g / 5 tbsp unsalted butter , cut into 1cm cubes
• 1/2 cup sour cream (or yogurt), full fat best
• 1 tsp cooking salt , or to taste
• 1 1/2 cups (tightly packed) mozzarella
• 1 cup (tightly packed) cheddar cheese
• 200g bacon , chopped I even used the packets of diced bacon
• 2 shallots , finely chopped

Instructions​

• Place bacon in a cold non-stick pan over medium heat (no oil). As the pan heats up the bacon fat will melt. Once you see some melted bacon fat, turn the heat up to medium high and stir for 3 minute or until golden.
• Drain on paper towels.

MASH:​

• Potatoes – Peel then cut into 3cm chunks.
• Boil – Place in a large pot and cover with water so it’s 10cm / 4” above the potatoes. Add 1 tablespoon salt. Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (jab with fork to test, they should fall apart).
• Drain well, then return into pot. Leave for 1 minute, shaking pot every now and then, to encourage evaporation of water.
• Mash – Add milk , butter, sour cream and 1 tsp salt. Mash until smooth. (Do not use food processor, blender or beater, makes it gluey!)

ASSEMBLE:​

• Preheat oven to 200°C / 400°F (180°C fan).
• Spread the potato in a 2 litre baking dish . Smooth the surface.
• Sprinkle – Sprinkle potato with the cheeses, then bacon.
• Bake covered – Cover loosely with foil. Bake for 20 minutes covered .
• Bake uncovered – Remove foil then bake a further 10 minutes until the cheese is bubbly and golden.
• Serve – Sprinkle with Shallots then serve! It stays warm for a good 20 minutes thanks to that protective layer of cheese.