Mashed Potatoes with Mushrooms and Arugula

Ingredients

• 700 g potatoes (starchy, boiling type)
• Salt
• Pepper (freshly ground)
• 100 g heavy cream
• 3 tbsp butter
• 1 bundle arugula
• 250 g forest mushrooms (e.g., porcini, chanterelles)
• 1 Shallot
• 1 Garlic clove
• Nutmeg (freshly grated)
• olive oil (for drizzling)

Instructions

1. 1.

   Wash potatoes and steam for about 25 minutes.

2. 2.

   Rinse arugula, wash, and dry with a towel.

3. 3.

   Clean mushrooms and cut into small pieces if desired.

4. 4.

   Peel shallot and garlic, dice finely. Melt 1 tbsp butter in a pan, sauté the shallot and garlic until translucent, add mushrooms and cook together for about 2-3 minutes. Season with salt and pepper.

5. 5.

   Peel potatoes, press through a potato masher or ricer, and let steam off. Stir in remaining butter and cream, season with salt and nutmeg to taste.

6. 6.

   For serving, place the mash on pre-warmed plates, top with arugula and mushrooms, drizzle with olive oil, and serve.