2 lb potatoes, boiled for 20 mins
3 oz butter
1 large leek, chopped finely
1 large onion, sliced finely
6 oz streaky bacon, cut into small slices
1 tbs prepared english mustard
salt and pepper
While the potatoes are boiling, heat the butter in a frying pan
and fry the leek, onions and bacon until the bacon is well cooked
but not crisp and the onion and leek is soft.
Mash the potato over low heat, adding the mustard and enough milk
to give a creamy texture (I find using an electric whisk gives best
results. When absolutely smooth, add the leek, onion and bacon,
mix and season to taste, using plenty of pepper.