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Peel the potatoes and divide them into chunks. Fill a large pan with water and salt and cook the potatoes until they're done. The exact time depends on the size of the potato chunks.
Meanwhile cook the bacon in a small skillet until they're crispy. Chop the sun-dried tomatoes into small pieces and keep the oil. Rinse the arugula if needed and use a salad spinner to get rid of any excess water.
We like to remove very hard stems from the arugula, but that's optional.
Drain the potatoes and create a puree. Add some milk, a large dash of the sun-dried tomato oil, bacon (bacon fat included), mustard and paprika powder.
Season the mash with pepper and salt and a handful of cheese. Stir in the arugula and serve immediately, enjoy!