Steam: Bring water in a steamer to a boil. Place the plate of potatoes in the steamer, cover, and steam over high heat for 15-20 minutes. (They are done when a chopstick pierces them easily with no hard core). Turn off the heat, remove the plate, and let the potatoes cool for 2 minutes (to avoid burning your hands).

Mash & Season: Transfer the slightly cooled potatoes to a large bowl. Add 2g salt and 1-2g freshly ground black pepper. Use a potato masher to mash repeatedly until smooth and free of lumps. (If using a fork, be patient. You can then smooth it with the back of a spoon). If the mash seems too dry, add 10-15ml of milk (add a little at a time) and mix until moist but not sticky. Cover with plastic wrap to prevent drying out. Set aside.

Chop Ingredients: Wash the onion, remove the skin and root end, and dice into 0.5cm pieces (smaller dice cook and soften faster). Wash the mushrooms, pat dry with paper towels (to prevent steaming instead of sautéing), and slice 0.3cm thick. Gently pat the bacon slices with a paper towel (to remove excess moisture) and cut into 1cm wide pieces. Thaw frozen corn kernels if using, then drain well in a colander. Set all ingredients aside.

Cook Onion: Place a skillet on the stove over low heat. Preheat for 30 seconds (prevents burning). Add 1 tsp cooking oil. Add the diced onion and sauté constantly with a silicone spatula for about 2 minutes, until the onion softens and the edges turn translucent (sweetness is released, sharpness is gone).

Cook Bacon: Add the bacon pieces. Increase heat to medium. Continue to sauté for 1-2 minutes, until the bacon is slightly crispy and has rendered its fat. (If there is excessive grease, you can blot some away with a paper towel to avoid a greasy sauce).

Sauté Mushrooms: Add the sliced mushrooms to the skillet. Sauté for 1.5-2 minutes, until they soften and reduce in size (they will absorb the bacon flavor). If the mushrooms release water, increase the heat to high briefly to evaporate it (prevents a watery sauce).

Add Corn: Add the well-drained corn kernels. Stir to combine.

Add Cheese & Milk: Add the cheese pieces, 1-2g salt (start with 1g, taste later), and 2g freshly ground black pepper. Pour in the 200ml of milk.

Thicken Sauce: Stir constantly with the spatula for 1-2 minutes until the cheese is fully melted and the sauce has thickened. (Prevent the cheese from sticking to the bottom). The sauce is ready when it coats the back of the spatula and drips off slowly in a ribbon that holds its shape briefly on the surface. If too thin, simmer longer on low heat (keep stirring). If too thick, add a little more milk (10ml at a time).

Assemble: Retrieve the prepared mashed potatoes. Spoon them onto a serving plate or into a bowl. Use the back of the spoon to smooth and shape the potatoes into a round or square mound (a flat surface is best for the sauce). Evenly pour the prepared bacon cream sauce over the mashed potatoes, ensuring good coverage. (You can leave a small border of potato visible for a nicer presentation).

Garnish & Serve: If desired, sprinkle 1g of dried parsley flakes (or other garnish) over the sauce. Gently shake the plate to distribute the garnish evenly. Serve immediately while hot (the sauce is most aromatic and the potatoes are creamiest when warm).