Mashed potatoes with chanterelles
2 servings
20 minutes
Mashed potatoes with chanterelles embody the coziness of home and the warm traditions of Russian cuisine. The delicate, airy puree made from selected potatoes whipped with milk acquires a velvety texture that perfectly complements the aromatic, slightly nutty chanterelles. The mushrooms, possessing a subtle taste of forest freshness, add elegance and depth to the dish. In ancient times, chanterelles were considered a delicacy; they were gathered in summer forests and added to hearty village dishes. This dish is perfect for a cozy family dinner or a festive table setting, filling the home with the aromas of the autumn forest. The presentation is simple yet exquisite: airy puree topped with golden chanterelles and a pinch of salt and pepper for perfect flavor balance.
1
Put a pot of water on the stove, and while it boils, peel the potatoes. If the potatoes are young, you can boil them with the skin on. Place the potatoes in the pot and cook for about 15 minutes until soft. Once the potatoes are ready, drain the water.
- Potato: 300 g
2
Place the chanterelles in a steamer or sauté in a pan for 10 minutes. Add salt and pepper.
- Chanterelles: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Use a blender to turn potatoes and milk into puree. Add salt and pepper.
- Potato: 300 g
- Milk: 100 ml
- Salt: to taste
- Ground black pepper: to taste
4
Place the mashed potatoes on a plate and top with chanterelles.
- Potato: 300 g
- Chanterelles: 100 g