Instructions

We wash the potatoes well, we can rub them with a fine scouring pad to perfectly remove the earth and dirt. We place the potatoes in a Magefesa Pressure Cooker and pour cold water until they are half covered. (as long as we reach the minimum level of liquid necessary). We close the pot and heat over high heat. When the working valve shows the second ring, we reduce the fire power to the minimum necessary so that this pressure is maintained. We keep cooking for 8 or 10 minutes.
Meanwhile, we heat the milk together with the cream in a Magefesa Pot and flavor with pepper and nutmeg. After the time has passed, we remove the pot and let the pressure be completely released before opening. We drain the potatoes and let them cool a little so we can peel them. Finely chop the onion and garlic, and chop the bacon into sticks. We heat a Magefesa Skillet and sauté the bacon sticks. When they are golden, we remove them. In the same bacon fat, sauté the onion and garlic until soft and transparent. Once the potatoes have been peeled and without letting them cool too much, we pass them through a food mill or mash them with the help of a masher while adding the milk, hot cream and cheese mixture. Add the bacon along with the onion and garlic, mix well. Place in an oven-proof dish or container and gratin for a few minutes before serving. Depending on our taste or the texture of the puree we need, we will add more or less liquid to the puree, so the amount of milk and cream is indicative.

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