Remove the skin from the potatoes, rinse them, cut them off and cook them in salted water until they fall apart. Drain the water and mash the potatoes with the milk, flour and spices until smooth and firm. Dice the bacon and let it render. Then dip a spoon into the bacon fat, cut dumplings from the potato dough and arrange them on a heated plate. Dip the spoon repeatedly into the fat so that no dough sticks to it. Cover the stupperte with the remaining bacon.
Serve with crisp lettuce.
Tip: Stock up on high-quality seasonings – it pays off!