1. Scrub the potatoes thoroughly with a vegetable brush.
2. Peel and cube the potatoes.
3. Bring the potatoes and enough salted water to cover to a boil in a saucepot.
4. Reduce the heat and add the cauliflower florets.
5. Let the florets simmer for 20 minutes or until fork tender.
6. Drain and set aside.
7. Cook the bacon for 5 minutes in a skillet.
8. Cool and dry off in some paper towels.
9. Crumble.
10. Drain all but 2 tablespoons bacon fat from the skillet.
11. Add the milk to the skillet and bring the mixture to a boil.
12. Mash the vegetables.
13. Mix in the hot milk, 1/2 crumbled bacon and 3/4 cup cheese.
14. Top with the remaining bacon and cheese, then serve. |
