Traditional- and very cheap - dish.
2-2 ½ lb (1 kg) floury potatoes
1 ½-2 oz (40-50 g) butter
About ½ pint (3 dl) cream
8-10 thick rashers of fat bacon
3 onions
Salt and white pepper
Pinch of nutmeg
Peel and rot up the potatoes.
Cook until tender in unsalted water, drain and mash.
Whip in the butter gradually, and finally the cream, until the mashed potato is light and airy.
Season with salt, pepper and nutmeg.
Cut the rashers and onions into small cubes and fry until crisp in a little of the bacon fat.
Pile the mashed potatoes into a dish.
Scoop out a hollow in the middle, pour in the fat and sprinkle with onion and bacon cubes.