Special Mash (Sweet Potato and Bacon)

• 500 g waxy potatoes
• 500 g sweet potatoes
• 75 g smoked bacon (cooking bacon or trimmings are fine, does not need to be rashers, I use 'cooking bacon' A finely cho)
• 60 g red onions (finely chopped)
• 1 garlic clove (finely chopped)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon coarse grain mustard

1. Peel & chop the waxy & sweet potato.
2. Simmer in salted water until soft.
3. Fry the bacon, onion, garlic and oil until browned.
4. Initially on a high heat until the water has evaporated from the bacon, then reduce the heat to gently brown the meat & onions.
5. Drain & mash the potatoes.
6. Stir in the bacon, onion & garlic (if the pieces still look too large then you may want to turn out onto a chopping board and finely chop before adding to the potatoes).
7. Stir in the tsp of wholegrain mustard.
8. Optional: stir in a tbsp of unsalted butter.
9. Alternate Direction: Chop the potatoes into 1cm cubes and fry with the onions bacon and garlic until soft - takes a while and may need a splash of water to help them along / prevent burning.
10. Could add grated emmental or gruyere to make it extra rich.

bacon, red onions, garlic, extra virgin olive oil, coarse grain mustard

Taken from www.food.com/recipe/special-mash-sweet-potato-and-bacon-508946 (may not work)