4 med. sized papas (potatoes), peeled and quartered
1 med. sized onion, finely chopped
2 c. water
1/2 tsp. salt
1/4 c. diced lean bacon (about 2 slices)
1/2 tsp. nutmeg
1/4 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. finely chopped parsley
2 1/2-3 cups lowfat skimmed milk (evaporated)
1/2 c. grated Parmesan or Romano cheese

To potatoes; add onion, water and cook until the potatoes are done. Drain, reserving water. Mash and sieve the potatoes until smooth. Fry the bacon until brown and add, along with the drippings, to the potatoes. Add milk to the potato water to make 3 cups and combine all ingredients except cheese. Heat, stirring, until piping hot. Serve with sprinkling of cheese over each serving. Makes about 2 quarts.