Creamy Potato and Mushroom Puree

Instructions

1. 1

   Peel and chop the potatoes into small chunks.

2. 2

   Place the potatoes in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

3. 3

   While the potatoes are cooking, clean and slice the mushrooms.

4. 4

   In a separate pan, melt 25g of butter over medium heat. Add the garlic clove, minced, and sauté for 1 minute.

5. 5

   Add the sliced mushrooms to the pan and cook until they are soft and golden, about 5-7 minutes. Remove from heat.

6. 6

   Once the potatoes are cooked, drain them and return them to the pot.

7. 7

   Add the remaining 25g of butter and the milk to the potatoes. Mash until smooth and creamy.

8. 8

   Stir in the sautéed mushrooms and garlic. Mix well.

9. 9

   Season with salt and pepper to taste.

10. 10

    Serve the creamy potato and mushroom puree warm.