Peel the 5 potatoes and cut each potato into quarters.

Place the quartered potatoes in a pot and cover them with 2 l (2 qt) water.

Add about 1/2 tsp salt to the potato water and bring it to a boil.

Boil the potatoes for 18 to 20 minutes until they are very tender when pierced with a knife.

Drain the cooked potatoes thoroughly and return them to the warm pot.

Mash the drained potatoes until no large lumps remain.

Pour 250 ml (8.5 fl oz) whole milk into a small pot and add 1 tbsp vanilla essence.

Heat the vanilla milk until it reaches a gentle boil, then remove it from the heat.

Add the hot vanilla milk to the mashed potatoes gradually while stirring vigorously.

Season the potato purée with the remaining 1/2 tsp salt and 1/4 tsp black pepper.

Stir 1/2 cup (120 ml) mayonnaise sauce into the creamy potato purée until evenly combined.

Cook the 4 bacon slices in a skillet over medium heat until crisp.

Transfer the cooked bacon to a cutting board and chop it into small pieces.

Place the potato purée over low heat and add 1 cup (100 g) shredded mozzarella cheese.

Stir the purée until the mozzarella melts completely and the mixture becomes stretchy and creamy.

Spoon the cheesy potato purée into a serving bowl and top it with the chopped bacon.

Sprinkle 2 tbsp chopped fresh cilantro over the purée and serve hot.