Smoked bacon and Irish cheese mash

Method
Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

1. Place the peeled and washed potatoes into a pot of cold water, cover and place on a high heat.
2. Remove the rind from the bacon, cut into small rough pieces.
3. Heat a little oil in a fry pan (test the temperature by sticking one piece of bacon in - if it sizzles the oil is ready) and add the bacon. Cook until crispy. Remove from the pan and stick it on some kitchen paper to soak up all the fat and to cool.
4. Have a check on the potatoes, they should be half way there just about now, (the best way to test if a potato is cooked it to use a fork rather than a knife, if you meet no or very little resistance, it's cooked).
5. Now its time to prepare the cheese. Wash your hands well, then break the Camembert into little lumps about the size of a bottle top; mix this with the Cheddar and the spring onion.
6. Place the crispy bacon in a blender till its shredded into tiny pieces. If you have no blender chop it as small as you can.
7. Once the potatoes are cooked, drain well and cover with a clean cloth for 10 minutes, then mash well ensuring there are no lumps.
8. Add the crispy bacon, half the cream and the cheese and onion mix to the mash and mix very well.
9. Add salt and pepper to taste (remember the bacon may be salty so don't add too much salt if so).
10. Place the mixed mash into an oven proof dish and pour over the rest of the cream, pierce several times with a fork and place in a preheated oven 200 degrees C (400 degrees F or GM6) for 15 minutes or until the top starts to turn brown.