Ingredients

• about 14 oz (roughly 3 cups chopped) runner beans, washed and chopped
• 1 3/4 lb russet or Yukon Gold potatoes, peeled and cubed
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tablespoons butter
• 2 to 3 tablespoons milk
• 1 cup grated cheese (Gouda or cheddar)
• 3 oz (about 3 slices) bacon
• 1 tablespoon whole grain or Dijon mustard
• to taste salt
• to taste black pepper

Equipment

• Large pot
• Second saucepan
• Skillet
• Potato masher
• Colander

Instructions

1. Bring a large pot of salted water to a boil, add the chopped runner beans, and cook for about 10 minutes until just tender but still with a little bite, then drain and set aside.
2. In a separate pot, cover the cubed potatoes with salted water, bring to a boil, and cook 15 to 18 minutes until a fork slides in easily, then drain well so the mash does not turn watery.
3. While the potatoes cook, melt about 1 tablespoon of the butter in a skillet over medium heat and cook the onion for about 5 minutes until soft and translucent, so it tastes sweet rather than sharp.
4. Stir in the minced garlic and cook for 30 seconds until fragrant, then add the drained runner beans and stir-fry for 2 to 3 minutes to warm them through and coat them in the butter.
5. Return the drained potatoes to their warm pot and mash with the remaining 1 tablespoon butter and a splash of milk until smooth and fluffy, adding more milk a little at a time if needed.
6. Fold the bean and onion mixture and the grated cheese into the mashed potatoes, then season with the mustard, salt, and pepper, tasting as you go.
7. In a clean skillet, fry the bacon over medium heat until crisp, about 5 minutes, then chop or crumble it and scatter over the mash just before serving.