Peel the potatoes, cut them into equal-sized pieces and boil them for about 15 minutes.
Drain and add the butter, salt, nutmeg and milk.
Mash the potatoes to form a firm puree.
Fry the vegan bacon and lay it on a paper towel to dry.
Slice the iceberg lettuce into thin strips.
Drain the white beans well.
Mix the iceberg lettuce, white beans and bacon with the potato puree and enjoy!