Instructions

Wash potatoes thoroughly. If necessary, rub them with fine steel wool to remove dirt completely. Place potatoes in a Rapid III Magefesa pressure cooker. Add cold water, just enough to cover potatoes by half (provided that the minimum fill level is achieved). Close the cooker and bring to pressure over high heat. When the second mark on the pressure valve becomes visible, reduce heat to a minimum to allow the cooker maintain the pressure inside.
Cook for 8-10 minutes. In the meantime, heat the milk with the cream in a Royal Magefesa pan and flavor with pepper and nutmeg. When time has elapsed remove the cooker from the heat and let pressure drop naturally before opening. Drain potatoes. Let them cool a little, just enough to handle, then peel. While potatoes cool down, chop onion and garlic finely. Cut the bacon into sticks.
Heat a Delicia Magefesa frypan and sauté the bacon pieces in it. Remove from heat when brown. Use the bacon fat in the pan to sauté the onion and garlic. Cook until soft and transparent. Once potatoes are peeled and before they cool down completely, pass them through a food mill or crush them with a potato masher, while incorporating the hot milk and cream mixture and the cheese spread.
Add bacon, onion and garlic to the cooker and mix well. Place in an oven-proof pan and cook for a few minutes before serving. The amount of milk and cream shown in the ingredients list is only indicative, and will vary according to taste, or the texture we are looking for.